COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. ADD salsa and tomatoes; COOK and STIR 2 minutes. ADD tortilla strips; STIR to coat. COOK 1 minute.
POUR eggs over mixture in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains. Do not stir constantly.
SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.
INGREDIENTS
large EGGS, beaten
12
green (tomatillo) salsa
1 cup
plum tomatoes, diced
2
corn tortillas (6-inch), halved, cut into thin strips
6
queso fresco, crumbled
1/2 cup
tips
To make handle ovenproof, wrap it completely in aluminum foil.
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
American Egg Board
