Categories: Breakfast
Ingredients
- 2 tbsp unsalted butter
- 1 poblano chile, seeded and diced
- 1 bunch scallions, sliced
- 1 red jalapeno, halved, seeded and thinly sliced
- 1/2 cup fresh corn kernels
- Kosher salt
- 8 large eggs
- 4 cups tortilla chips, slightly crushed
- 1 cup shredded cheddar
- 1/4 cup fresh cilantro, torn
- Diced avocado, sour cream and pico de gallo
Directions
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Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1-2 minutes. Add the corn and 3/4 tsp salt; cook, stirring occasionally, until the veggies are soft, about 2 more minutes.
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Whisk the eggs with 1/4 cup water and 1/2 tsp salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1-2 more minutes.
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Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico and more cilantro.