Thursday, December 31, 2009

Chilaquiles

1 roma tomato
1/4 medium yellow onion
1/4 C. canola oil
2 corn tortillas, chopped into bite sized pieces
3 large eggs, scrambled
salt and pepper to taste

Finely chop onion and tomato.

In a medium, non-stick skillet, add oil over medium heat. Once oil is hot, add tomato, onion, and tortilla. Cook over medium heat until onion is translucent and tortilla is soft. Add egg and continue to cook over medium heat until egg is cooked thoroughly. Season to taste.

Yields = 2 servings

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