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| What You Need: |
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2 to 3 tablespoons com oil
2 cups cooked egg noodles
1 large tomato, peeled and chopped
˝ onion, chopped
2 fresh serrano chilies, peeled, seeded and finely chopped
Seasoned salt to taste
Seasoned pepper to taste
3 eggs, beaten until frothy
˝ cup half and half or evaporated milk
˝ cup grated Monterey Jack cheese
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| How To Cook: |
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1. Heat oil in a large 12-inch nonstick skillet; saute noodles until golden.
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2. Add tomato, onion and chilies; season to taste, tossing lightly.
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3. Combine eggs and half and half; pour over noodles.
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4. Sprinkle with cheese; do not stir.
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5. Let egg mixture set (cover if necessary) about 4 to 6 minutes.
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6. Reduce heat to low; cook, covered, until cheese is melted.
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7. Cut in wedges and serve immediately.
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