Mexican-style scrambled eggs on a corn tortilla

Ingredients

For 1 serving

• Eggs1
• Egg whites2
• Tomatoes40 g
• Onion10 g
• Jalapeño0.5
• Corn tortillas1
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Wash the tomato and dice it; peel and finely chop the onion; wash the jalapeño, deseed it and chop it very finely.
2. In a bowl, beat the egg with the egg whites and a pinch of salt.
3. Heat the oil in a non-stick frying pan over medium heat and fry onion, jalapeño and tomato for 3 minutes, stirring, until the onion is translucent and the tomato has softened.
4. Pour in the eggs and scramble for 2 minutes over medium-low heat, stirring with a spatula, until set but still soft; take off the heat straight away.
5. Meanwhile warm the corn tortilla in another dry frying pan for 30 seconds per side, until soft and hot; serve the eggs on the tortilla.