Recipes  
Mexican-Style Scrambled Eggs
Mexican-Style Scrambled Eggs
Open in full-screen mode

Mexican-Style Scrambled Eggs

Preparation
10 MIN
Cooking
8 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a bowl, vigorously beat the eggs with the milk for about 2 minutes or until the mixture is well blended. Season with salt and pepper. Set aside.
  2. In a large non-stick skillet, soften the onion and pepper in the butter. Season with salt and pepper. Add the egg mixture and cook over medium-low heat, stirring continuously with a wooden spoon or a whisk until the eggs are cooked. Remove the pan from the heat. Add the cheese and tomato. Adjust the seasoning.
  3. Divide the chips among four plates, and top with the scrambled eggs. Serve with lime wedges, sour cream and salsa. 



Note

Warning! As jalapenos are hot pepper, you must thoroughly wash your hands after preparing them to avoid putting any in your eyes.

Garnishes 1.5 litres (6 cups) of blue, white, red, or yellow corn chips, 1 lime, cut into wedges, sour cream, and salsa, to taste.

Comment

  1. Very quick to make and very good!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.