This is an easy way to fix up a special breakfast for one. It’s essentially a scrambled egg dish with chiles, onions, peppers, and tomatoes … but the addition of corn tortillas makes it particularly interesting. Sort of like breakfast enchiladas in a scrambled egg form. Not your typical scrambled eggs at all. You can use as much or as little corn tortillas as you wish. I only used one 6-inch tortilla – trying to keep the carbs down, you know. I thought it was very good and satisfying. You might prefer it with two tortillas. This would be especially good with avocado or guacamole as garnish.
Try it – I hope you enjoy it!
Tortilla Hash
Prep time
Cook time
Total time
Author: Anita
Serves: 1 serving
Ingredients
- 1 or 2 corn tortillas, torn into pieces
- ½ tbsp butter
- 2 tbsp chopped bell pepper
- 2 tbsp diced onion
- 1 tbsp hot diced green chiles
- 2 tbsp diced tomato
- 2 eggs, beaten and lightly salted
- shredded Monterey Jack or Cheddar cheese
Instructions
- Saute the bell pepper, onion, and tortillas in the butter. The tortillas will first soften and then firm up.
- As the tortillas firm up and just start to brown, stir in the tomato and green chiles. Add the egg mixture and stir until the eggs are set.
- Top with cheese and lightly stir in so it just starts to melt.
- Serve with warmed salsa.
Notes
Commentary:
This is an easy way to fix up a special breakfast for one. It’s essentially a scrambled egg dish with chiles, onions, peppers, and tomatoes … but the addition of corn tortillas makes it particularly interesting. Sort of like breakfast enchiladas in a scrambled egg form. Not your typical scrambled eggs at all. You can use as much or as little corn tortillas as you wish. I only used one 6-inch tortilla – trying to keep the carbs down, you know. I thought it was very good and satisfying. You might prefer it with two tortillas. This would be especially good with avocado or guacamole as garnish.
Try it – I hope you enjoy it!
This is an easy way to fix up a special breakfast for one. It’s essentially a scrambled egg dish with chiles, onions, peppers, and tomatoes … but the addition of corn tortillas makes it particularly interesting. Sort of like breakfast enchiladas in a scrambled egg form. Not your typical scrambled eggs at all. You can use as much or as little corn tortillas as you wish. I only used one 6-inch tortilla – trying to keep the carbs down, you know. I thought it was very good and satisfying. You might prefer it with two tortillas. This would be especially good with avocado or guacamole as garnish.
Try it – I hope you enjoy it!
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