Eleven City Diner's Mexican Scramble

Recipe by Sharon123
READY IN: 32mins
YIELD: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • SALSA
  • 1
    plum tomato, diced
  • 1
    teaspoon minced yellow onion
  • 12
    teaspoon chopped fresh cilantro
  • 12
    jalapeno, seeds and membranes removed, finely diced
  • kosher salt & freshly ground black pepper
  • SCRAMBLE
  • 2
    tablespoons vegetable oil, divided
  • 2
    (6 inch) corn tortillas (or flour tortillas)
  • 2
    ounces vegetarian soy chorizo, chopped
  • 2
    scallions, chopped
  • 3
    large eggs, lightly beaten
  • 1
    ounce monterey jack cheese, coarsely grated
  • kosher salt & freshly ground black pepper
Advertisement

DIRECTIONS

  • For the salsa:
  • In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
  • For the scramble:
  • In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the soy chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
  • Serve the scramble on top of the fried tortilla and scatter salsa over top.
Advertisement