Tex-Mex Scramble

Name: Tex-Mex Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 servings.

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.

Ingredients

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

Directions

1. 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.
2. 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.

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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