Ingredients for Mom's Eggs And Tortillas
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How to Make Mom's Eggs And Tortillas
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Whisk together 3 large eggs with a pinch of salt and pepper.
- Pour the eggs into the skillet and cook, stirring occasionally, until set but still slightly moist. Approximately 5 minutes.
- While the eggs are cooking, warm 4 corn tortillas. You can warm them in a dry skillet, microwave, or oven.
- Dice 1/2 cup of tomatoes and finely chop 2 tablespoons of fresh cilantro.
- Once the eggs are cooked, gently crumble them. Add the diced tomatoes and cilantro to the eggs.
- Divide the eggs and tomato mixture evenly among the warmed tortillas.
- Juice 1/2 of a lime and squeeze the juice over the eggs and tortillas.
- Optional: Add 1/4 cup of cooked and drained chorizo and 1/4 cup of shredded Oaxaca cheese (or fresh mozzarella) to each tortilla.
- Fold the tortillas in half or roll them up and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
32g
Carbs
6g
