1/4 Cup minced sweet onion
1 Teaspoon butter
2 Tablespoons minced cilantro (optional)
1 Jalapeño (Use to taste)
1/3 Cup pepper jack cheese
3 Campari tomatoes (or one medium regular tomato, which will yield the 1/3 cup of tomato we’re looking for)
Crack three eggs in a bowl and beat.
Mince sweet onion and place in bowl. Remove seeds and core and mince Jalapeño wearing a glove or using a knife and fork to keep from burning your hands. Place jalapeño pieces in bowl.
Cut tomatoes and discard seeds and pulp (they will make the scrambler too wet). Slice the tomatoes into small strips. Add to bowl with onion and jalapeño.
Rinse and mince cilantro and place in separate bowl.
Shred 1/3 cup of pepper back cheese and place in a separate bowl.
Preheat two frying pans over medium heat.
Place two tortillas in one pan and warm and slightly brown. Use tongs or a spatula to flip them occasionally.
Melt butter in second pan. Sauté onion, jalapeño, tomato mix for about 2-3 minutes, until the onions just start to appear translucent. Drain any excess liquid. Then, scramble the eggs into the vegetables and stir until the eggs are on the dry side. May take up to ten minutes.
Place warm, lightly browned tortilla on a plate. Spoon on some scramble mix. Salt to taste. Top with cheese and cilantro. Fold over.
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