Ingredients
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3 corn tortillas
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6 eggs
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1/4 teaspoon fine sea salt
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Freshly ground black pepper, to taste
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2 tablespoons extra-virgin olive oil, divided
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1 (5-ounce) package baby spinach
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1/2 white onion, chopped
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1 medium tomato, stemmed and chopped
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1 jalapeño or serrano chile pepper, stemmed, seeded and chopped
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1/2 cup cooked corn kernels (grilled or boiled)
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1/3 cup chopped fresh cilantro
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1/2 cup shredded Monterey Jack cheese
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Lime wedges, for serving
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Avocado slices, for serving (optional)
Directions
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 lime wedges and avocado slices, if desired.
SmartPoints value : 10
