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.
Ingredients
- onion: 0.5 piece (chopped)
- tomato: 0.5 piece (chopped)
- jalapeño pepper: 1 piece (minced)
- sprig fresh cilantro: 1 piece (chopped)
- eggs: 6 piece (beaten)
- flour tortillas: 4 piece (10 inch)
- cheddar cheese: 2 cups (shredded)
- sour cream: 0.25 cup (for topping)
- guacamole: 0.25 cup (for topping)
Metric Conversion
Stages of cooking
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Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
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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.
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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.
