Corn-Tortilla and Egg Scramble

Corn-Tortilla and Egg Scramble (Adapted from Everyday Food)

3 tablespoons canola oil
6 corn tortillas, torn into small pieces
3/4 cup diced onion
1 large poblano chile, seeded and diced
1 cup diced tomato
salt and fresh ground black pepper
6 large eggs
4 large egg whites
2 ounces (about 1/2 cup) shredded sharp white cheddar cheese
hot sauce, for serving

In a large skillet, heat oil over medium-high. Stir in tortillas and cook, stirring frequently, until golden and crisp, about 4 to 6 minutes. Using a slotted spoon, transfer tortillas to a plate lined with several paper towels.

Remove all but 2 to 3 teaspoons oil from the skillet. Stir in onion and poblano - cook until the onion has softened, about 5 minutes. Stir in tomato - cook, stirring frequently, until it begins to break down, about 2 to 3 minutes. Season mixture with salt and fresh ground black pepper.

Meanwhile, in a small bowl, whisk together eggs and egg whites.

Reduce skillet heat to medium. Add beaten eggs, tortillas and cheese into the vegetables - cook, stirring constantly, until eggs are just set, about 3 minutes. Serve with hot sauce, if desired.

Makes about 4 servings.

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