YOUR SOLIN GENERATED RECIPE
Cheesy Egg and Tortilla Scramble
Scrambled eggs prepared with crispy corn tortilla strips and melted cheddar cheese for a hearty breakfast with a delightfully toasted finish.
INGREDIENTS
4 large eggs
0.75 oz cheddar cheese
1 medium corn tortilla
2 tbsp milk
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the corn tortilla into thin strips or small bite-sized squares.
In a medium bowl, whisk together the eggs, milk, sea salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and lightly toast the tortilla strips until they start to turn golden.
Pour the egg mixture into the skillet over the tortilla strips.
Use a spatula to gently stir the eggs, lifting and folding them as they set.
When the eggs are nearly cooked but still slightly moist, sprinkle the shredded cheddar cheese over the top.
Continue to fold the eggs until the cheese is fully melted and the eggs are cooked to your desired consistency.
Serve immediately while warm and cheesy.