4 large eggs
1 T. water
1 T. salsa
1 T. butter
1 T. olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 C. finely chopped white onion
2 T. chopped green chiles
1 tomato, seeds and pulp removed, chopped
1/2 C. chopped avocado, sprinkled with a little lemon juice
2 t. minced fresh cilantro
2/3 C. grated mild cheddar or Monterrey jack cheese
crema or sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream
