Huevos Revueltos Con Salsa
Mexican scrambled eggs served with salsa and shredded lettuce in flour tortillas.
1 tomato, chopped
1/4 cup chopped onion
1 tablespoon chopped jalapeño
2 teaspoons chopped cilantro
3 large eggs, beaten
1 tablespoon butter or margarine
1/2 cup lettuce, shredded
2 flour tortillas
- In a bowl, combine, chopped tomato, chopped onion, chopped jalapeños, and chopped cilantro; set aside.
- In a non-stick skillet, cook beaten eggs in butter, stirring occasionally, until set.
- Arrange shredded lettuce on flour tortillas, then divide and spoon the eggs onto the tortillas. Top with the tomato salsa. Roll up and serve.
Makes 2 servings.