These south-of-the-border scrambled eggs provide a vegetarian entrée option for brunch.
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8 large Land O Lakes® Eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Land O Lakes® Butter
4 ounces (1 cup) shredded Mexican blend cheese
1 small (1/2 cup) tomato, seeded, chopped
2 tablespoons diced green chiles
1 cup salsa, warmed
1/2 cup sour cream
1/4 cup sliced green onions
4 (8-inch) flour tortillas, warmed, if desired
Whisk eggs, salt and pepper together in bowl until well beaten.
Melt butter in 12-inch nonstick skillet until sizzling. Add beaten eggs; cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 4-5 minutes or until eggs are almost set. Add cheese, tomato and green chiles, stirring gently 1-2 minutes or until heated through and cheese begins to melt.
Spoon eggs onto individual plates. Top each serving with 1/4 cup salsa, 2 tablespoons sour cream and 1 tablespoon green onions. Serve with warmed tortillas, if desired.
- To seed a tomato, cut in half crosswise. Carefully remove seeds with sharp tip of knife.
- To ripen tomatoes, place them in a brown paper bag. The tomato emits ethylene gas which speeds the ripening process.
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