A delightful twist on scrambled eggs, incorporating crispy tortilla pieces and melted cheese for a hearty breakfast or brunch.
Crack the eggs into a mixing bowl and add the milk, salt, and black pepper.
Whisk the eggs thoroughly to incorporate air, making them fluffier when cooked.
Cut the tortillas into small triangles or strips.
Use a sharp knife to ensure clean cuts for even cooking.
Heat a skillet over medium heat and add a drizzle of oil. Once hot, add the tortilla pieces and sauté until crispy.
Stir the tortillas occasionally to prevent burning and ensure even crisping.
Pour the egg mixture over the tortillas in the skillet.
Lower the heat slightly to avoid overcooking the eggs.
Gently fold the eggs and tortillas together until the eggs are scrambled and set.
Fold the mixture gently to maintain the texture of the eggs.
Sprinkle the shredded cheese over the eggs and cover the skillet with a lid until the cheese melts.
Covering the skillet helps the cheese melt evenly.
Serve the scramble hot, topped with fresh salsa.
Serve immediately for the best taste and texture.
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