Scrambled Eggs Mexican Style
|Salt||3⁄4 Teaspoon (4 Milliliter)|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Finely chopped onion||80 Milliliter (1/3 Cup, White Colored)|
|Serrano chilies||4 , finely chopped (Fresh)|
|Tomatoes||2 Medium, seeded, chopped, drained|
|Coriander sprigs||4 (Fresh)|
|Corn tortillas||6 (Warm, Adjust Quantity As Needed)|
|Fresh fruit||1 Cup (16 tbs)|
1. Lightly whisk eggs and salt in medium bowl.
2. Heat butter and oil in 10-inch (25-cm) skillet over medium heat until hot. Add onion and chilies; saute until hot, but not soft, 45 seconds.
3. Stir tomatoes into onion mixture; increase heat to medium-high. Cook and stir until tomatoes are very hot, 45 seconds.
4. Add egg mixture all at once to skillet; cook without stirring 1 minute. Continue cooking, stirring lightly, until eggs are softly set, 2 to 3 minutes longer. Garnish with coriander.