A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.
INGREDIENTS (for 4 servings):
- 6 eggs
- 1/4 cup milk
- 3 (6 inch) corn tortillas, coarsely chopped
- 1 tablespoon butter
- 1 tablespoon chopped green onion
- 1/2 cup diced cooked ham
- salt and pepper to taste
In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
Pour egg mixture into skillet and cook over medium/low heat until eggs are set.