This is a recipe that was made from leftovers that turned out a real winner with friends. I wouldn’t recommend adding salsa, because it will take away the fresh taste of the pico.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Ingredients
- ½ small onion, chopped
- ½ tomato, chopped
- 1 jalapeno pepper, seeded and minced
- 1 sprig fresh cilantro, chopped
- 6 eggs, beaten
- 4 (10 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- ¼ cup sour cream, for topping
- ¼ cup guacamole, for topping
Steps
- Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
- When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
- When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
