FEBRUARY 24TH: TORTILLA CHIPS

Tex-Mex Scramble with Tortilla chips

Whisk together 8 eggs, 2 Tbsp. milk, ¼ tsp. salt and 1/8 tsp. black pepper. In large skillet, heat 2 tsp. canola oil over medium heat. Add egg mixture and cook, without stirring until it begins to set around edges and on bottom. Cook 2-3 minutes more, gently folding with spatula, until nearly set. Stir in 1 c. coarsely broken tortilla chips and ½ c. thick and chunky style salsa. Cook and gently stir 1 minute more, until set but still glossy. Top with shredded cheddar cheese and cilantro.