Scrambled Eggs with Salsa (Huevos a la Mexicana)
I have never cared much for eggs, and when I was a child this was the only form in which my mother could get me to swallow them. Here the salsa is made fresh for the dish, but you can also use any leftover salsa.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup salsa, such as
Pico de Gallo Norteño - 6 eggs thoroughly beaten, strained
- 1½ cups tortilla strips broken up into large pieces
- Salt and freshly ground pepper to taste
Instructions
- Heat vegetable oil in medium skillet. Add salsa and cook for 3 minutes, stirring often.
- Add eggs to salsa and cook for 3 minutes.
- Add broken tortilla strips into pan and cook for one more minute stirring well. Serve immediately.
Nutrition
Calories: 266kcalCarbohydrates: 9gProtein: 11gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 327mgSodium: 175mgPotassium: 121mgSugar: 1gVitamin A: 475IUCalcium: 49mgIron: 2mg