Mexican Eggs
A great way to use up stale corn chips or corn tortillas! Get children involved cracking and beating eggs or cutting tortilla strips with small, clean blunt scissors.Â
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Yield
10 child-size portions
Preparation Time
5 minutes
Cooking Time
Common Allergens
egg, milk (optional)
Equipment List
Stove
Cutting Board
Knife
Mixing Bowl
Spatula
Large skillet
Ingredients
1 Tbsp
olive oil
1 cup
corn chips or thinly sliced tortilla
1
bell pepper, seeded and diced
1
tomato, diced
10-12
eggs, beaten
1 Tbsp
fresh cilantro, finely choppedÂ
1 cup
cooked black beans and/or 1 cup shredded cheese (optional)
Instructions
1. Heat the oil in a skillet on medium low heat. Add chips or tortilla slices and sauté, stirring frequently for 5 minutes until crispy.
2. Add bell pepper and continue sauteing another 5 minutes. Add tomato and stir for 1 minute then pour in eggs and reduce heat to low. Stir continually, scraping the bottom of the pan.
3. Add cilantro and beans or cheese, if using. Serve immediately.
Source: Nicole Fetterly, RD
Mexican Eggs