This fun, fresh breakfast idea is bursting with bold flavors like cheddar, jalapeno, and cilantro and then served on crispy tostada shells with guacamole, sour cream, and pickled onions.
- 4 large eggs
- 2 tbsp 2% milk
- 1 tbsp butter
- ⅛ yellow onion, diced
- ¼ cup shredded cheddar cheese
- 1 tbsp fresh cilantro
- In a large bowl, whisk together the eggs and milk. Set it aside.
- In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until it softens, about 2 to 3 minutes. Stir in the jalapeño pepper and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Pour the egg mixture into the skillet and cook, stirring constantly, until the eggs begin to set, about 1 to 2 minutes. Stir in the cheddar cheese and cilantro. Continue to cook, stirring, until the eggs have completely set, about 1 minute.
- Serve immediately.
Amount Per Serving: Calories: 261Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 402mgSodium: 287mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 16g