Granny's
Tex Mex Scrambled Eggs
1 small tomato -- chopped
1 teaspoon dried oregano
4 eggs -- beaten
1/2 cup shredded sharp cheddar cheese
1/2 cup salsa
2 tablespoons olive oil
3 corn tortillas -- cut into 1/2-inch pieces
1 medium onion -- chopped
1 jalapeņo pepper -- chopped
1 garlic clove -- minced
In a large skillet, heat the olive oil over medium-high heat. Add the
tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp,
stirring occasionally.
Add the onion, jalapeņo pepper, and garlic, and saute for 1 to 2 minutes, or
until the onion is transparent. Stir in the tomato and oregano; mix well.
Add the eggs and stir to scramble until the eggs are set. Remove the skillet
from the heat, add the cheese, and stir until the cheese is melted. Top with the
salsa and serve.
If poetry comes not as naturally as the leaves to a tree, it
better not come at all.
- John Keats