A delightful and flavorful Mexican-inspired breakfast scramble featuring crispy tortilla chips, fresh vegetables, and melted cheese.
Cut the tortillas into thin strips.
Use a sharp knife to ensure clean cuts for even frying.
Heat olive oil in a frying pan over medium heat. Add the tortilla strips and sprinkle with salt and adobo seasoning.
Fry in batches to avoid overcrowding the pan for crispier results.
Fry the tortilla strips until golden and crispy. Remove and drain on paper towels.
Keep an eye on the strips to prevent burning.
Dice the onion, tomato, and jalapeño.
Remove the seeds from the jalapeño for a milder flavor.
Whisk the eggs in a bowl with a splash of water.
Adding water makes the eggs fluffier when cooked.
Melt butter in a clean skillet over medium heat. Sauté the onion, tomato, and jalapeño until softened.
Stir frequently to prevent sticking and ensure even cooking.
Pour the whisked eggs into the skillet and cook, stirring gently.
Cook until the eggs are just set for a creamy texture.
Add the crispy tortilla strips and grated cheese to the skillet. Stir to combine.
Mix gently to keep the tortilla strips intact.
Cover the skillet and remove from heat. Let sit for 2-3 minutes to melt the cheese.
The residual heat will perfectly melt the cheese without overcooking the eggs.
Serve the scramble warm, garnished with additional cheese or fresh herbs if desired.
Pair with a side of salsa or guacamole for added flavor.
Continue in our app for the best experience
