6 small corn tortillas
1 small onion, chopped
1 small tomato, chopped
1 bell pepper, chopped (I left this out, though, not too many bell pepper fans here)
6 eggs
1 tsp salt
1 tsp pepper (I only used 1/2 tsp)
2 T vegetable oil
1. Stack tortillas and use a pizza cutter to cut them into bite-sized pieces.
2. Break all the eggs into a bowl and add the salt and pepper. Use a fork or whisk to beat the eggs until they are frothy. Set aside.
3. Put half the oil into a frying pan and put on stove on medium heat. When oil is hot, add the onions and tortillas. Cook and stir until both are slightly browned. Add the remaining oil and raise the temp to med-high. When the oil is hot, add the peppers. Wait a minute and add the tomatoes.
4. Stir and cook until the veggies are soft and the tortillas are light golden brown and crispy. Add the egg mixture and continue stirring until the eggs are cooked. Serve right away.
h/t Andrea Sisco
1 small onion, chopped
1 small tomato, chopped
1 bell pepper, chopped (I left this out, though, not too many bell pepper fans here)
6 eggs
1 tsp salt
1 tsp pepper (I only used 1/2 tsp)
2 T vegetable oil
1. Stack tortillas and use a pizza cutter to cut them into bite-sized pieces.
2. Break all the eggs into a bowl and add the salt and pepper. Use a fork or whisk to beat the eggs until they are frothy. Set aside.
3. Put half the oil into a frying pan and put on stove on medium heat. When oil is hot, add the onions and tortillas. Cook and stir until both are slightly browned. Add the remaining oil and raise the temp to med-high. When the oil is hot, add the peppers. Wait a minute and add the tomatoes.
4. Stir and cook until the veggies are soft and the tortillas are light golden brown and crispy. Add the egg mixture and continue stirring until the eggs are cooked. Serve right away.
h/t Andrea Sisco
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