As a SoCal expat, I am a lifelong Mexican food lover. But I also like to keep things
healthy. AND when it comes to
breakfast, who has time for a big production?
This morning I whipped up this little ditty that scratched
each of those itches. It’s high in protein, low in fat and cooks up in a
flash. And if you use good corn
tortillas (like the fresh ones you can get from a real tortillaria or Mexican
market like the one I found on Hillsboro Road here and Durham or just about
anywhere in SoCal) the South of the Boarder flavor comes through without any effort at
all. (Oh and for my WW friends, it comes in at 7 SPV, which may sound high, but it really does stick with you.)
Here’s how you do it:
Quick and Easy Mexican Tortilla Scramble
(Serves 1, just multiply to feed more folks)
Ingredients:
- 1 TBS chopped white onion (preferably a sweet onion like a Vandalia or Maui)
- 1 corn tortilla, cut into strips
- 1 egg and 1 egg white, whisked with a little salt and pepper
- 1 oz queso fresco cheese (the crumbly white Mexican kind – it comes in a block. A good brand is Casique, or you can get the fresh kind from the deli section of a Mexican Market)
- Cooking spray
- Your favorite hot sauce (I like Cholula) or salsa to garnish
Method:
- Heat a non-stick or small well seasoned cast iron skillet
- Spray the pan with cooking spray and add the onions and tortilla strips. Season with salt and pepper and sauté until the onion is soft and the tortilla strips are starting to get a bit of color.
- (Hit the mixture with a tad more spray if you are using cast iron)
- Add the egg mixture
- Lower the heat and gently stir to combine and create the scramble.
- When the eggs are set, add the cheese and stir to combine and warm through
- Serve with a dash or two of hot sauce
Enjoy!
