Ingredients

The following ingredients have 4 Servings
  • 3 corn tortillas
  • 6 eggs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 (5.0-ounce) package baby spinach
  • 1/2 medium white onion, chopped
  • 1 medium tomato, stemmed and chopped
  • 1 jalapeño or serrano chile pepper, seeded and chopped
  • 1/2 cup cooked corn kernels
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese
  • Lime wedges, for serving
  • 1 avocado, sliced

Instruction

  • Toast tortillas over a gas flame (or on a dry cast-iron skillet) until charred and blistered.
  • Cool slightly and chop into 1/4-inch squares.
  • Use a fork to lightly beat eggs, salt and pepper in a medium bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add spinach and stir until just wilted; then transfer to a bowl and set aside.
  • Add remaining oil and cook onion, tomato and chile pepper until softened and tomatoes begin to break down and thicken, 5 to 6 minutes.
  • Add spinach, corn, cilantro and chopped tortillas, and stir to combine.
  • Add eggs and cook, stirring with a spatula, until just set.
  • Remove from heat, top with shredded cheese and serve with avocado and lime wedges.