Mexican Scrambled Eggs Recipe - Food.com
We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.
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Ingredients
- 6 tablespoons salad oil
- 4 corn tortillas, cut in thin strips
- 1/2 cup chopped tomato
- 1/4 cup onion, chopped
- 1 small green chili pepper, seeded & chopped
- 4 eggs, beaten with salt until frothy
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