Vary this recipe by adding 1/2 cup fresh corn, sliced avocado or a small chopped tomato. Freshly minced Italian oregano leaves or 2 or 3 tablespoons of fresh chopped Italian flat-leafed parsley are fine substitutes for the cilantro. Makes 2 servings.
• 2 tablespoons vegetable or olive oil
• 1/2 medium onion, halved and sliced
• 6 corn tortillas, cut into 1/2-inch strips
• 1 or 2 chiles, such as serrano or jalapeño, finely diced
• 2 cloves garlic, sliced
• 4 extra-large eggs
• Salt and freshly ground pepper, to taste
• Generous 1/4 cup fresh cilantro, chopped
• 3/4 cup grated sharp cheddar cheese, divided
• Cilantro for garnish, optional
1. In a large skillet, heat oil and sauté onion for 3 minutes; add tortilla strips and sauté for 3 minutes, turning so they are evenly coated. Add chiles and garlic and sauté for another 1 to 2 minutes.
2. Beat eggs in a small bowl with salt and pepper, and stir in cilantro and half the cheese. Add egg mixture to skillet, stirring and scrambling them with the tortillas until cooked, about 3 to 4 minutes.
3. Turn off heat, sprinkle with remaining cheese and cover for 1 to 2 minutes. Serve on warm plates, garnished with cilantro.
Contributing editor Susan Belsinger has enjoyed combining eggs and herbs since she planted her first herb garden in the early 1970s. Visit her website at www.herbcompanion.com/contributors .
Click here for the main article, Mix Eggs with Herbs for Delicious Meals.