Scrambled Egg with Tortilla Strips and Portabella Mushroom

Scrambled Egg with Tortilla Strips and Portabella Mushroom

Here’s a typical sort of quick breakfast that I make… especially since plain scrambled egg is *boring*.

First, cut one or two corn tortillas into strips (maximum length about half the diameter of the tortilla) and crisp these in olive oil in a pan, then remove from heat.  Saute sliced baby bella mushroom, perhaps with some garlic, salt and pepper, and place those aside as well.  Prepare one or two scrambled eggs as you like; here I mixed in about 1 T. of kyopoolu sauce; I’ve mentioned this red pepper, eggplant, and garlic-based sauce in a number of earlier posts.  Lastly, mix the ingredients together and top with cheese if you like:
A great way to add taste and texture to boring old scrambled egg!

I learned to add crisp corn tortilla strips to scrambled egg from my Mexican sister-in-law. :-)

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5 responses

  1. I really like. For some reason I really want to make this right now. I tried to press the like button twice but it wouldn’t let me. Hey what’s kyopoolu sauce? Did you use Cotija cheese or feta?

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