From craving to table
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and black pepper; set aside.
- 2
Heat olive oil in a large skillet over medium heat. Add diced chorizo and cook, stirring, until browned and slightly crispy, about 3 minutes.
- 3
Add sliced onion and bell peppers to the skillet with the chorizo. Sauté until vegetables are soft and beginning to caramelize, about 5-6 minutes.
- 4
Pour the egg mixture into the skillet with the vegetables and chorizo. Cook gently, stirring often, until the eggs are just set and creamy, about 3-4 minutes.
- 5
Warm tortillas in a dry pan or microwave until soft and pliable.
- 6
Divide the egg mixture evenly among the tortillas. Top each with a sprinkle of Manchego cheese and a little fresh parsley or cilantro.
- 7
Serve immediately and enjoy!