Ingredients
1/4 cup finely chopped onion1 jalapeno pepper, seeded and chopped1 tablespoon canola oil2 corn tortillas (6 inches), cut into thin strips4 large eggs1/4 teaspoon salt1/8 teaspoon pepper1/2 cup crumbled queso fresco or shredded Monterey Jack cheese1/4 cup chopped seeded tomato6 flour tortillas (6 inches), warmedOptional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro
Preparation
In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato.
Serve in flour tortillas with toppings of your choice.
