Tuesday, February 1, 2011


Cook's Illustrated


Serves 4. From The Best 30-Minute Recipe.

Serve with our One-Minute Salsa or your favorite store-bought brand.

8large eggs
2ounces baked tortilla chips , broken into 1/2-inch pieces (about 1 cup)
Salt and ground black pepper
2tablespoons unsalted butter
1small red onion , minced
1red bell pepper , cored and chopped fine
3garlic cloves , minced
1jalapeño chile , cored and minced
3/4cup shredded pepper Jack cheese
2tablespoons minced fresh cilantro leaves


  1. 1. COMBINE EGG MIXTURE: Mix eggs, tortilla chips, 1/4 teaspoon salt, and pinch of black pepper together and set aside.

  2. 2. COOK VEGETABLES: Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 4 minutes. Stir in garlic and jalapeño and cook until fragrant, about 30 seconds.

  3. 3. ADD EGG MIXTURE AND COOK: Reduce heat to medium. Add egg mixture and cook, using rubber spatula to push mixture back and forth until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes.

  4. 4. FINISH AND SEASON: Off heat, gently fold in cheese and cilantro and season with salt and pepper to taste. Serve.

America's Test Kitchen

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

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