Southwestern Scramble
Southwestern Scramble
Corn tortilla strips, green chiles and cheese turn ordinary scrambled eggs into this delicious Southwestern Scramble. Top with salsa, avocado and green onions for a pretty presentation.Recipe courtesy of Nestlé
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
Total time: 15 minutes
Ingredients
- 8 large eggs, well-beaten
- 2/3 cup (5 fl.-oz. can) nestlé® carnation® evaporated milk
- 1 cup (4 oz.) shredded mexican blend cheese, divided
- 2 tablespoon diced green chilies
- 1/8 teaspoon ground black pepper
- nonstick cooking spray
- 2 medium or 3 small corn tortillas, cut into thin strips
- mild salsa, chopped avocado and/or sliced green onions (optional)
- 1 can (15 oz.) black beans, rinsed and drained (optional)
Directions
- Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.Spray large skillet with nonstick cooking spray.
- Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.Pour egg mixture into skillet.
- Cook, stirring frequently, until eggs are cooked.
- Sprinkle with remaining 1/2 cup cheese.
- Top with salsa, avocado and/or green onions, if desired.
- Serve with beans.