Tortilla Scramble

Last night we had a gorgeous sunset! I guess it made the non-stop raining for the past 3 days worth it. Ehh, maybe not...but the entire sky was filled with beautiful shades of pink and orange.

After a good leg workout at the gym this morning, I decided to make my husband's favorite brunch dish, the tortilla scramble. Fresh cilantro, tomato and avocado atop fluffy scrambled eggs, all over an easy version of chilaquiles makes this meal one of my favorites, too.

Tortilla Scramble

• small bunch chopped cilantro
• small bunch chopped green onion
• 1 cup canned enchilada sauce (I like using HOT)
• ~ 5 handfuls tortilla chips
• 1 avocado, diced
• 1 cup diced tomato
• 1 avocado, chopped
• 1 jalapeno pepper, seeded and finely chopped
• juice from 1/2 lime
• 2 whole eggs, plus 4 egg whites
• 1/4 cup milk
• salt and pepper

Generously spray a skillet with non-stick cooking spray, and heat over medium heat.

Add half cilantro and half green onion. Cook and stir for 1 minute. Stir in enchilada sauce, then gently stir in chips, making sure all chips get coated in sauce. Reduce heat to low.

Prepare fresh salsa by combining avocado, tomato, jalapeño, lime juice, and remaining cilantro and green onion.

For scrambled eggs, whisk together eggs, milk and a pinch each of salt and pepper. Generously spray a large skillet with non-stick cooking spray, and heat over medium heat. Add eggs. Using spatula, lift and fold partially cooked eggs from edges to center so the uncooked portion flows underneath. Continue doing this until eggs are cooked through, but still moist,  about 5 minutes.

To serve, slide chips onto plate. Top with eggs and fresh salsa. My husband likes cheese on his eggs. None for me though.