Irvine’s Cowboy Breakfast II

Irvine Kinneas“Thanks for the support, but I never miss my target.”

—Irvine Kinneas, FFVIII

  • 4 large eggs
  • Sea salt, to taste
  • ¼ cup salsa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, minced
  • ½ yellow onion, chopped (about ¾ cup)
  • 2 6-inch corn tortillas, cut into strips
  • 3 oz. cheddar cheese, shredded (about ¾ cup)
  • 1 plum tomato, chopped
  • Refried beans, heated (optional)

In a small bowl, lightly beat together the eggs, salt, and salsa, and set aside.

Heat the oil and butter in a large skillet over medium-high heat. Add jalapeno, onion, and tortillas, and cook until golden, about 10 minutes.

Pour the eggs into the skillet and reduce heat to medium-low. Cook, stirring occasionally, until the eggs are almost cooked (still a little wet, but not liquidy). Add the cheese and tomato and stir to combine.

Remove from heat and serve with hot sauce and refried beans, if desired.

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