Eleven City Diner's Mexican Scramble

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 plum tomato, diced
• 1 teaspoon minced yellow onion
• 1/2 teaspoon chopped fresh cilantro
• 1/2 jalapeno, seeds and membranes removed, finely diced
• kosher salt & freshly ground black pepper
• 2 tablespoons vegetable oil, divided
• 2 (6 inch) corn tortillas (or flour tortillas)
• 2 ounces vegetarian soy chorizo, chopped
• 2 scallions, chopped
• 3 large eggs, lightly beaten
• 1 ounce monterey jack cheese, coarsely grated
• kosher salt & freshly ground black pepper

Recipe

• 1 for the salsa:.
• 2 in a small bowl, combine the tomatoes, onions, cilantro and jalapeno. stir together, season with salt and pepper and set aside.
• 3 for the scramble:.
• 4 in a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. add the tortillas and cook until golden, about 3 minutes per side. transfer to a paper towel-lined plate to drain. add the remaining 1 tablespoon oil to the skillet with the soy chorizo. cook until the chorizo begins to sizzle, about 2 minutes. add the scallions and cook 2 minutes. stir in the eggs with a spatula until the eggs begin to set, about 1 minute. add the cheese and season with salt and pepper. cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
• 5 serve the scramble on top of the fried tortilla and scatter salsa over top.