Zutaten für Eleven City Diner's Mexican Scramble
- Plum Tomato
- Yellow Onion
- Fresh Cilantro
- 1/2 jalapeno, seeded and minced (optional)
- Salt & Freshly Ground Black Pepper
- Vegetable Oil
- Corn Tortillas
- 1/2 cup soy chorizo, crumbled
- 2 scallions, thinly sliced
- 4 large eggs
- Monterey Jack Cheese
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Zubereitung von Eleven City Diner's Mexican Scramble
- **Make the Salsa:**
- In a small bowl, combine 1 cup chopped tomatoes, 1/4 cup chopped white onions, 2 tablespoons chopped cilantro, and 1/2 minced jalapeno (optional).
- Stir well, season with salt and pepper to taste, and set aside.
- **Prepare the Scramble:**
- Heat 1 tablespoon of oil in a medium nonstick skillet over medium-high heat.
- Add 4 tortillas and cook for approximately 3 minutes per side, until golden brown and crispy.
- Remove tortillas and place on a paper towel-lined plate to drain excess oil.
- Add the remaining 1 tablespoon of oil to the skillet. Add 1/2 cup crumbled soy chorizo and cook for 2 minutes, until it begins to sizzle.
- Add 2 thinly sliced scallions and cook for another 2 minutes.
- Pour in 4 large eggs and gently scramble with a spatula until the eggs are mostly set but still slightly moist (about 1-2 minutes).
- Stir in 1/2 cup shredded cheese, season with salt and pepper to taste, and continue cooking until the cheese is melted and the eggs are fully cooked (about 30 seconds to 1 minute).
- Serve the scramble immediately over the fried tortillas. Top generously with the prepared salsa and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
15g
Fat
71g
Carbs
9g
