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. :-)
Kitchen Convivial 
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?
This is that queso fresco that I made:
https://kitchenconvivial.com/2012/05/07/scotch-bonnet-queso-fresco/
Kyopoolu is mentioned in a number of my recipes…
an balkan/eastern-european sort of condiment, and sweet if made with red pepper. It’s dirt-cheap at Trader Joe’s – sold as “Red Pepper Spread.”
More here:
https://kitchenconvivial.com/2011/01/31/scrambled-egg-with-kyopoolu/
Okay, my Bosnian clients love making that with roasted red peppers. I have a taste profile now. The queso fresco looks fantastic.
Also, the one they sell at Trader Joe’s is authentic – from Bulgaria!
Sounds like a great breakfast – and reminds me of the essence of what I had in Mexico!