Mexican Scrambled Eggs

1. 1

   Heat oil in large skillet over medium-high heat.

2. 2

   Add chili, tomato and onion.

3. 3

   Stir-fry until heated through (still crisp). Push vegetables to side of skillet.

4. 4

   Add eggs.

5. 5

   Cook and stir until eggs are almost set, then stir in vegetables and cook 1 or 2 minutes longer.

6. 6

   Season with salt to taste.

7. 7

   Serve with flour tortillas, either rolled or under.

8. 8

   May be served with chopped potatoes and chorizo (Mexican sausage) fried.

* Per serving · 4 servings · Values may vary.

No additional tips available.