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  • 6 TBLs butter, and additional 3 TBL butter
  • 3 Corn tortillas, cut into small pieces
  • 1/2 Cup fresh, frozen or canned corn
  • 1/2 Cup minced purple onion
  • 2 Ripe Roma tomatoes
  • 2/3 cup Fresh cilantro
  • 1 fresh Serrano or Jalapeno pepper, minced
  • 9 Eggs
  • 1 tsp Garlic Salt
  • 1 tsp Cumin
  • 1 tsp fresh ground black pepper
  • 2/3 Cup shredded Cheddar or Monterrey Jack cheese
  • 6 oz. Quick melt cheese (like Velveeta)
  •   Extra fresh cilantro


Melt the butter over medium heat in a sauté pan. Add the tortillas, corn, onion, and serrano. Sauté for a minute or two, and then add tomato and cilantro. Cook for another minute.

In the meantime whip eggs, and add spices and cheese. Turn heat up to medium high and add additional butter. After butter has melted, add eggs to mixture. Stir frequently. Don’t overcook the eggs; they will look slightly undercooked when they are done. Put in a serving dish, and top with chopped cilantro. Serve with fresh, hot flour tortillas.