Just plain old scrambled eggs can get pretty boring, so I am always looking for ways to spice things up . . . something my boys don’t always appreciate. This dish is a tasty blend of Latino favorites that really hits the spot. While we don’t do spicy in our house, you could easy add a dash of hot sauce to make this dish a little zestier.
Tex-Mex Scrambled Eggs
8 eggs, beaten
1 onion, chopped
2 large tomatoes, chopped
1 c. corn kernels, fresh or tinned
1 Tblsp. cilantro, chopped *optional
Heat a little oil in a frying pan and add the onions. Saute until translucent.
Add the corn and cook for 2 minutes. Add the tomatoes and eggs and cook, stirring continuously until cooked through. Serve with tortillas or bread.Print or share this recipe using the icons above!