Kat'
Texas Scrambled Eggs
4 teaspoons vegetable oil
2 Serrano chiles, chopped
6 small corn tortillas, cut into thin strips
1 dozen eggs
1 clove garlic minced
1/2 cup chopped onion
Heat oil in a nonstick skillet. Cook tortilla strips, garlic and chopped
onion in oil for about 5 minutes, stirring frequently until tortillas are almost
crisp.
Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium. As
mixture begins to set at bottom and sides, gently lift cooked portions with
spatula so that the thin, uncooked portions can flow to bottom. Do not stir.
Cook 4-5 minutes or until eggs are set but moist.
Top each serving with a sauce
Sauces Mexican
Serve with ;
Revenge proves its own executioner.
- John Ford