Tex-Mex Scrambled Eggs & Tortillas

Tex-Mex Scrambled Eggs & Tortillas

Ingredients:

• 2 large EGGS, beaten
• 1 cup green (tomatillo) salsa
• 2 plum tomatoes, diced
• 6 corn tortillas (6-inch), halved, cut into thin strips
• 1/2 cup queso fresco, crumbled

Directions:

1. COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. 
2. ADD salsa and tomatoes; COOK and STIR 2 minutes. 
3. ADD tortilla strips; STIR to coat. COOK 1 minute. POUR eggs over mixture in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains. Do not stir constantly.
4. SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.