5 extra-large eggs
salt and pepper to taste
2 tablespoons corn oil
1/2 small onion, minced
1 clove garlic, minced
1 cayenne pepper, stemmed, seeded, minced
2 small corn tortillas, cut in half and then crosswise into 1/2-inch strips
2/3 cup grated sharp cheddar cheese
2 tablespoons chopped fresh cilantro, divided
In a small bowl, beat the eggs and season with salt and pepper. In a skillet over medium heat, warm the oil, add the onion, then sauté until soft. Add the garlic and cayenne pepper and cook, stirring, for 2 to 3 minutes. Add the tortilla strips, stirring until they absorb the oil and soften. Add the eggs, stirring constantly until they start to set. Add the cheese and 1 tablespoon of the cilantro. Continue cooking, stirring constantly, until desired doneness is reached. Sprinkle with the remaining cilantro and serve with salsa.
Makes 2 to 3 servings.
From “The Old Farmer’s Almanac Garden-Fresh Cookbook,” Yankee Publishing Inc., 2011.