Scrambled Eggs with Crispy Tortillas Recipe
Daily Value: 12%
Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- 4 large eggs
- 2 tablespoons Mexican crema or sour cream
- Salt and fresh black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Four 6-inch tortillas, cut into 1/2-inch pieces
Whisk together the eggs, crema, and ½ teaspoon salt in a medium bowl.
Heat the butter and oil in a large heavy skillet over low heat. Add the tortillas and fry until crisp but not brown, about 8 minutes. Season lightly with salt.
Increase the heat to medium-high and add the egg mixture. Stir with a heatproof spatula until the eggs are almost set but still creamy, 4-5 minutes. Season with salt and pepper. Serve immediately.
Adapted from "Mexican Made Easy" by Marcella Valladolid (Clarkson Potter, 2011)Servings: 4
Special Designations: Nut-free, Kid-friendly
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