Corn Tortilla & Egg Scramble

I'm filing this one under "breakfast," but this meal is seriously something that could be eaten at any time of day. Everybody loves a little breakfast for dinner every once in a while, am I right? But we had this one for breakfast on a lazy, sunny Saturday morning. What a great way to start the day. 

Corn Tortilla & Egg Scramble
From Everyday Food
  • 3 tablespoons vegetable oil
  • 6 corn tortillas, torn into small pieces
  • 1/2 white onion, diced small
  • 1 large poblano chile, seeded and diced small
  • 1 medium tomato, diced small
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup grated cheddar cheese
  • Salsa and/or hot sauce, for serving (optional)
In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 2 teaspoons oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.
Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa and/or hot sauce if desired.

Serves 4