Ingredients: |
Ingredients: 3 3/4 tbsp vegetable oil (1 1/2)
1 1/2-2 jalapeņo, minced, seeded (1/2)
2 cup chopped onion (3/4)
2 cup chopped bell pepper (3/4)
13 large eggs (5)
8 large egg whites (3)
5/6 cup water (1/3)
2 tsp salt (3/4)
13 small corn tortillas, torn into bits (5)
2 1/2 tomatoes, seeded and diced (1)
2 1/2 cup shredded mild cheddar cheese (1)
2 tbsp roughly chopped cilantro leaves
Garnishes:
Pico de gallo, avocado slices, sour cream
* Use quantities in parenthesis for 5-6 servings
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Directions: |
Directions:Preheat oven to 400F with rack set in center. Lightly grease a 9"x 13 " baking dish. Set aside.
Heat 1 (1/2) tbsp oil in 12" nonstick skillet over medium-high heat. When hot, add jalapeņo, onion and bell pepper. Cook, uncovered, until onion softens, about 4 minutes.
Meanwhile, whisk together eggs, egg whites, water and salt in a large mixing bowl. Stir in torn tortillas. When vegetables are cooked, stir into egg mixture.
Heat remaining oil in the same skillet over medium heat. When hot, add egg mixture. Scramble eggs until half-cooked (some liquid remaining), about 2 minutes. Remove from heat. Stir in tomatoes and 2 cups of cheese. Transfer to prepared dish. Sprinkle with remaining cheese. Can be made a day ahead at this point and refrigerate, covering airtight.
To serve: Bake, uncovered, until lightly browned and puffy, about 25 minutes (slightly longer if chilled). Sprinkle with cilantro. Serve with garnishes. |
This recipe for Huevos Rancheros Casserole is from