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Nacho Mama's Egg Scramble

Dish Type:	Breakfast	Main Ingredient:	Eggs
Preparation Type:	Sauté	Flavor 2:	Jalapeño
Cuisine:	Mexican	Flavor 3:	Tortillas


Ingredients
6 extra-large eggs 2 tablespoons sour cream (nonfat is fine) 1 tablespoon your favorite salsa 2 small fresh corn tortillas olive oil butter 12 nacho-sliced jalapeño peppers (bottled and in Mexican food section) 1 ripe tomato (optional) 1 ripe avocado (optional)

Directions
In a small dish, stir together 2 tablespoons of sour cream and 1 tablespoon of your favorite salsa. Set aside. Using a separate bowl, separate six eggs, reserving the whites. (I include one yolk only if it's Sunday and I haven't had an egg yolk yet this week.) Lightly beat the egg whites. Over medium heat, warm about 1 tablespoon of a butter-olive oil blend in a non-stick skillet (50-50, unless you prefer otherwise). Cut two small corn tortillas into half-inch squares and toss in hot skillet. Occasionally stir, shake, flip, etc. and cook till slightly crispy and browned in spots. This takes about 5 minutes. Turn the heat to medium-low and pour in beaten egg whites. Stir gently while the eggs cook, and cook to fairly dry. Turn off the heat. Move the scrambled mix to one side of the skillet and put the sour cream and salsa mixture on the other side of the skillet. Stir that quickly to deglaze the pan and absorb heat off the skillet. Then quickly but gently mix the scramble and sour cream mixture, coating the eggs and crispy tortillas with the warm sour cream and salsa. Divide the scramble between two breakfast plates, top each serving with six slices of nacho-sliced jalapeño peppers, and serve with slices of ripe tomato and avocado. Variation A: Those who have no cholesterol worries can use whole eggs, butter, real sour cream, shredded cheese, etc. Variation B: Include in your scramble, stirred into the cooked eggs just before the sour cream, 2-3 tablespoons warmed Soyrizo (available in the deli section of your supermarket not far from the Soytaco) or cooked chorizo (Mexican sausage).

Comments
This healthy, easy scramble features variety of textures (crispy tortilla pieces) and as much heat as you and your guests like. Also, it can be doubled or tripled easily for more people. You can adjust the ingredients to the level of fat you like (or your doctor dictates). It's easy enough for any day, and also makes a great dish for a special brunch. Final note: Thunderbird wine is a fine companion with this dish, depending on how many shots of tequila you add to your while-cooking margarita.

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