Speedy TexMex scrambled eggs

Name: Speedy TexMex scrambled eggs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) "Mexico" corn mix (e.g. from Bonduelle); 2 Spring onions; 2 large tortillas (wheat cakes; approx. 140 g); 3 TABLESPOONS Olive oil; 10 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Chili Flakes

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

From now to now: satisfy your hunger in no time with our recipe for Texmex scrambled eggs.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) "Mexico" corn mix (e.g. from Bonduelle)
2 Spring onions
2 large tortillas (wheat cakes; approx. 140 g)
3 TABLESPOONS Olive oil
10 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Chili Flakes

Directions

1
Drain the corn mix. Clean, wash and cut the spring onions into rings. Cut tortillas into strips. Heat 1 tablespoon of oil in a large pan with a high rim and fry the strips in it for about 3 minutes until crispy, remove.
2
Heat 2 tablespoons of oil in the frying fat. Fry vegetables and spring onions in it. Whisk eggs, season with salt and chili flakes. Pour egg mixture into the pan and let it set while stirring gently. Sprinkle with tortilla strips and serve.