Ingredients
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2 tbsp oil or butter
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¼ cup yellow onion, diced
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¼ cup zucchini, diced
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¼ cup red pepper, diced
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4 eggs
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Salt and pepper
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Splash of half-and-half or milk
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Handful of MASA Chips Original, crushed
Directions
Heat the oil or butter in a pan over medium heat.
Add the diced onion and sauté for 1–2 minutes, until translucent.
Add the zucchini and red pepper; cook, stirring, until slightly softened.
In a bowl, whisk together the eggs, salt, pepper, and half-and-half.
Pour the egg mixture into the pan and stir frequently so it cooks evenly without sticking.
When the eggs are just cooked through, fold in a handful of crushed MASA Original and remove from heat. This keeps the chips perfectly crunchy.
Serve warm with any toppings you love: shredded cheese, pickled onions, avocado, cilantro, and hot sauce. Enjoy!
Recipe Note
Adding crushed MASA Chips to your morning scramble is a great way to add texture without needing to make a side of toast. Because these chips are cooked in beef tallow, they have a rich, savory flavor that complements the eggs perfectly. It’s a seed oil-free way to get that "migas-style" crunch in a fraction of the time.