Friday, March 16, 2012

easy-cheesy tortilla skillet

Here is another quick and easy recipe from the six o'clock scramble.  (slightly modified by me of course.)  LOVED the fact that this was super simple and super quick.  Everyone also ate it without complaint, even the little ones.  Yet another vegetarian dish (not vegan) this one uses both eggs and cheese.


  • 3 cups broken tortilla chips (I like the food should taste good chips with flax seeds.)
  • 1 1/2 cups chunky salsa 
  • 6 eggs, beaten
  • 1 cup shredded cheddar cheese (we used sharp)
  1. In a large nonstick skillet, warm the tortilla chips slightly.  Add the salsa and sir until the chips soak up the liquid.
  2. Pour the eggs on top.  Cook and stir until the eggs are set and the mix is somewhat dry.  (This won't get as dry as normal scrambled eggs with the chips and salsa in there - I kept thinking it would, but it didn't.)  Top with cheese - stirring in if desired.
  3. Serve hot.

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