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Tex-Mex Scramble

This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 3 corn tortillas (6 inches), cut into thin strips
  • 4 teaspoons olive oil, divided
  • 2 tablespoons chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 4 eggs, lightly beaten
  • 1 plum tomato, chopped
  • 1/4 cup shredded cooked roast beef
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Monterey Jack cheese


  • In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer.
  • Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 cups: 410 calories, 25g fat (8g saturated fat), 452mg cholesterol, 437mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 25g protein.
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