Name: Mexican-Style Scrambled Eggs with Bell Pepper, Green Onion & Tortillas
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 18 eggs; 1 small bunch green onions (scallions); 1 ½ jalapeño peppers; 3 red bell peppers; 12 small flour tortillas; black pepper; chili powder; coriander, ground; extra virgin olive oil; hot sauce; salt

Mexican-Style Scrambled Eggs with Bell Pepper, Green Onion & TortillasMexican-Style Scrambled Eggs with Bell Pepper, Green Onion & Tortillas — a 25-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

18 eggs

1 small bunch green onions (scallions)

1 ½ jalapeño peppers

3 red bell peppers

12 small flour tortillas

black pepper

chili powder

coriander, ground

extra virgin olive oil

hot sauce

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Place in a large bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the bell pepper.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level, then mince. Add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl. (Reserve the remainder for serving.)

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, cilantro, and spices; cook, stirring occasionally, until softened, 3-4 minutes. (Reserve bowl for the next step.)

Meanwhile, place eggs, salt, and pepper in the reserved bowl. Whisk to combine.

Once the veggies are soft, pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny. Remove from heat.

Warm tortillas in another skillet or the microwave (optional).

Divide egg scramble and tortillas between plates; sprinkle eggs with reserved cilantro. Serve with hot sauce on the side and enjoy!

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