Hosted by Ruth. Thanks so much for compiling these Ruth, they all look so good! Here is my meager contribution for a meatless lunch. The children and I enjoy this throughout the year!
1/2 large onion, chopped
1/2 c. cold water
1/4 tsp. red pepper
1/4 tsp. salt
1/4 tsp. garlic powder
1 tsp. cumin
6 corn tortillas, torn in to pieces.
6 oz. Monterey Jack cheese, (or cheddar), grated
oil to cover bottom of skillet
Brown onions in oil on medium heat in a large skillet. Add tortillas and cook for a few minutes, stirring constantly, to warm thoroughly. Beat eggs with water and spices. Pour in skillet and cook on low heat, covered, for about ten minutes or until eggs are set. Stir once. Sprinkle cheese on top. Cover and continue cooking until cheese melts.