These south-of-the-border scrambled eggs provide a vegetarian entrée option for brunch.
Read the Story Behind the Recipe
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Eggs
12 teaspoon salt
12 teaspoon pepper
3 tablespoons Land O Lakes® Butter
4 ounces (1 cup) shredded Mexican blend cheese
1 small (12 cup) tomato, seeded, chopped
2 tablespoons diced green chiles
Toppings
1 cup salsa, warmed
12 cup sour cream
14 cup sliced green onions
4 (8-inch) flour tortillas, warmed, if desired
STEP 1
Whisk eggs, salt and pepper together in bowl until well beaten.
STEP 2
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.
STEP 3
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.
- Read more about this recipe on Recipe Buzz® Blog.
Video by Virtutrix
