Fast And Easy Mexican Scrambled Eggs

1. 1

   In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.

2. 2

   Pour beaten eggs over sauce in skillet.

3. 3

   Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.

4. 4

   Lift and fold eggs with spatula so uncooked part runs to bottom.

5. 5

   Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.

6. 6

   Pass sour cream to spoon on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.