Kick off your morning with a deliciously bold scramble! Corn tortilla strips are fried to crispy perfection, then mixed with sautéed bell peppers, onions, and garlic. The eggs, blended with sour cream, are cooked until soft and creamy, while the Sargento® Shreds with Cholula® Seasoning adds the perfect spicy kick. Finished with fresh tomato and cilantro, this dish is a satisfying breakfast or brunch option.
Ingredients
Directions
- Heat oil in a large skillet over medium heat. When the oil is hot, add half of the tortilla strips. Fry for 2-3 minutes, stirring occasionally until crisp and lightly browned. Remove the tortilla strips from the pan to a plate with a pair of tongs and set aside.
- Saute’ the peppers, onions and garlic in the residual oil in the pan for 2-3 minutes or until softened. Reduce heat to low.
- In a medium bowl, combine eggs and sour cream. Beat with a wire whisk or fork until well blended. Add the egg mixture to the pan of vegetables. Stir mixture often with a spatula until eggs are scrambled but still wet.
- Gently stir in reserved tortilla strips, Sargento® Shreds with Cholula® Seasoning tomato and cilantro. Transfer to a serving bowl or plate and serve.
Comments
No one has commented on this page yet.