Ingredients
6 corn tortillas (cut into squares)
1/4 cup diced white onion
1 diced jalapeño (seeded)
1 roma tomato, finely chopped
4 large eggs
1/4 tsp sea salt
1/4 tsp ground black pepper
2 tbsp avocado oil
Optional toppings: sliced avocado, queso fresco, salsa roja
Instructions
1. Heat avocado oil in a skillet over medium heat.
2. Fry tortilla squares until golden and crispy, then remove and drain.
3. In the same skillet, sauté onion and jalapeño for 1 minute.
4. Add chopped tomato and cook for another minute.
5. Beat eggs in a bowl with salt and pepper.
6. Add tortillas back into the skillet, pour in eggs.
7. Let eggs set slightly, then gently scramble to combine.
8. Serve hot with your favorite toppings.
Notes
Use day-old tortillas for best texture.
Substitute jalapeños with poblano peppers for less heat.
Pair with refried beans or fruit salad for a balanced breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 360mg