I forgot about this quick and easy gem – it was the perfect light meal for a hot summer’s supper. Even the kids were happy – besides the avocado which ended up pushed aside on their plates, they ate every last bite of it. And it makes great leftovers as well – reheated as is or in a sandwich. Enjoy it.
Ingredients:
8 to 10 eggs
2 T. chopped fresh coriander (I used dried)
1/4 to 1 t. hot red pepper sauce, to taste
1/2 to 3/4 t. salt, to taste (the chips I used were salty so next time I’ll skimp on the salt)
1 T. olive oil
1 small onion, chopped OR 1/2 c. chopped red onion
3/4 c. diced red bell pepper
3/4 c. broken tortilla chips
2 oz. Monterey Jack cheese, shredded (or more if you want)
1 small ripe avocado, diced small
Whisk together eggs, coriander, hot sauce and salt. Heat oil in a large pan over medium heat and add onion. Cook for one minute – then add red bell pepper. Cook, stirring until onion begins to brown, about three minutes.
Add egg mixture and tortilla chips. Stir gently until eggs are set but still soft. Sprinkle cheese over top.
Cover and remove from heat. Let stand until cheese begins to melt, about one minute. Then top with avocado. Makes four to five servings. (There was enough for my family of five, plus one extra serving as leftovers.)