* 1 c. green (tomatillo) salsa * 2 plum tomatoes, diced * 6 corn tortillas (6-in.), halved, cut into thin strips * 12 eggs, beaten * 1/2 c. queso fresco, crumbled
What to do:
1. Coat 12-in. nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. Add salsa and tomatoes; cook and stir 2 min. Add tortilla strips; stir to coat. Cook 1 min. 2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking- pulling, lifting and folding eggs- until thickened and no visible liquid egg remains. Do not stir constantly. 3. Sprinkle cheese over eggs. Broil 6 in. from heat until cheese softens, 2 to 3 min.
Substitute: Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
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