Ingredients:

  • 4 corn tortillas (approx. 6 inches)
  • 3 tbsp vegetable oil
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 medium Roma tomato, deseeded and diced
  • 6 large eggs
  • 2 tbsp whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Prep the tortillas. Cut your corn tortillas into 1/2 inch strips. Heat the vegetable oil over medium high heat until it's shimmering.
  2. Fry the strips. Carefully add the tortilla strips. Fry for 3–5 minutes, stirring occasionally, until golden brown and rigid. Remove them with your slotted spoon and let them drain on paper towels.
  3. Sauté the aromatics. In the same pan (keep that flavored oil!), add the diced onion and bell pepper. Cook for 3 minutes until the onions are translucent.
  4. Add the heat and acid. Stir in the minced jalapeño and diced tomato. Cook for another 2–3 minutes until the tomato softens and the liquid has mostly evaporated.
  5. Whisk the base. While the veg is cooking, whisk the eggs, milk, garlic powder, and black pepper in your bowl until the mixture is a uniform yellow.
  6. Combine. Lower the heat to medium. Pour the egg mixture directly over the vegetables in the pan.
  7. The fold. Immediately fold in the fried tortilla strips. Gently stir with your spatula for 2–4 minutes until the eggs are mostly set but still look moist.
  8. The finish. Fold in the shredded cheddar cheese. Remove the pan from the heat immediately. The residual heat will melt the cheese without overcooking the eggs.
  9. Garnish. Sprinkle the chopped fresh cilantro over the top and serve.