INGREDIENTS
- 6 eggs
- 2 TBL milk
- Scant ground cumin, sea salt, black pepper
- 2 tsp olive oil
- 1/2 onion, peeled and diced
- 1 jalapeño, seeded and minced
- 1 cloves garlic, minced
- 1-2 C corn tortilla chips
- 1/3 cup salsa
- 1/3 cup shredded Mexican-blend cheese
- Misc toppings as desired: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa, more shredded cheese, black olives
STEP BY STEP
- Whisk together eggs, milk, and spices
- Heat large sauté pan over medium-high heat with EVOO
- Add onion and jalapeño and sauté for 5 minutes
- Add garlic and sauté for 1-2 additional minutes, stirring occasionally. Do not overcook, or the garlic will become bitter.
- Add the egg mixture, and reduce heat to medium. Cook for 3-4 minutes.
- Turn off the heat if using electric (or turn heat down to low on a gas cooktop) and stir in the tortilla chips, salsa and cheese.
- Let cook for 2 minutes, stirring occasionally. Taste and season if needed.
- Serve warm, garnished with your desired toppings.
