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Recipe for family meals :

Mexican Scrambled Eggs
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

6 tablespoons salad oil
4 corn tortillas, cut in thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small green chile, seeded & chopped
4 eggs, beaten with salt until frothy

Method
  • Heat half the oil and sauté the tortilla strips. Drain.
  • Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile for 30 seconds.
  • Put tortilla strips back into the skillet.
  • Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
  • Serve in warm plates with refried beans and garlic toast.

Serves 4

Martin James

 
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