A quick and easy breakfast for breakfast for dinner.
- 6 eggs
- 1 cup tortillas chips broken into pieces
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons butter or oil
- 1 onion, diced
- 1 green or red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 jalapeno chili seeded and minced or 1 4 ounce can diced green chilies
- ½ cup shredded monterey jack or pepper jack cheese
- In a bowl whisk together the eggs, tortilla chips, salt, and pepper. Set aside.
- Melt the butter in a non stick skillet or cast iron pan. If using oil just heat the oil in the pan.
- Add the onions, bell peppers, and jalapeno ( or green chilies). Cook until onions and peppers are tender. Add garlic. Stir and cook for 30 seconds.
- Add egg mixture to the pan and cook while gently folding, stirring, and scrambling eggs.
- Cook for 3-4 minutes or until eggs are cooked, but not dry.
- Stir in cheese and serve.
Recipe by Lynn's Kitchen Adventures at https://www.lynnskitchenadventures.com/mexican-scrambled-eggs/
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