Ingredients:

  • 4 corn tortillas (approx. 120g), cut into 1-inch strips or shards
  • 1 tbsp (15ml) olive oil
  • 1/2 medium white onion (75g), finely diced
  • 1 jalapeño (15g), seeded and minced
  • 1 Roma tomato (60g), diced
  • 6 large eggs (300g)
  • 2 tbsp (30ml) skim milk
  • 1/4 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (56g) shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil in your skillet over medium high heat. Add the corn tortilla strips and sauté for 3-5 minutes, tossing frequently, until they are mahogany colored and crisp. Note: Don't walk away, or they'll burn in seconds.
  2. Remove the chips with a slotted spoon and set them aside on a paper towel.
  3. Reduce skillet heat to medium. Add the diced onion and jalapeño, cooking for 3 minutes until they are translucent and fragrant.
  4. Stir in the diced tomatoes and cook for another 2 minutes until the moisture begins to evaporate.
  5. Lower the heat to medium low. Pour in the mixture of beaten eggs, skim milk, garlic powder, salt, and black pepper.
  6. Let the eggs sit for 30 seconds, then gently fold them in large curds. Note: Avoid stirring constantly to keep them fluffy.
  7. When the eggs are approximately 80% cooked, fold the crispy tortilla shards and shredded cheddar cheese back into the pan.
  8. Remove from heat immediately, allowing the residual heat to melt the cheese and finish the eggs.