From craving to table
Instructions
- 1
Crack the eggs into a bowl, add salt and pepper, and whisk until well combined.
- 2
Heat the vegetable oil in a large nonstick skillet over medium heat.
- 3
Add the chopped onion and cook for 2-3 minutes until translucent.
- 4
Stir in the diced jalapeños and cook for 1 minute, until fragrant.
- 5
Add the diced tomatoes and cook for another 2-3 minutes, until softened.
- 6
Pour the beaten eggs into the skillet. Let sit for 10 seconds, then gently stir and fold the eggs with a spatula.
- 7
Continue cooking, stirring occasionally, until the eggs are just set but still moist, about 2-3 minutes.
- 8
Remove from heat and sprinkle with chopped cilantro, if using.
- 9
Serve immediately with warm corn tortillas.