Ingredients
8 pcs eggs
⅛ tsp garlic powder
1 tbsp margarine , or butter
2 cups tortilla chips
10 oz enchilada sauce
2 ¼ oz ripe olives, drained, sliced pitted
2 oz Monterey Jack cheese, shredded
½ cup dairy sour cream
1 green onion, sliced (optional)
Preparation
In a bowl beat together eggs and garlic powder.
In a 10-inch skillet melt margarine or butter over medium heat.
Pour in egg mixture.
Cook, without stirring until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist. Add tortilla chips, enchilada sauce, and olives.
Stir gently to combine.
Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through.
Serve immediately dolloped with sour cream and sprinkled with green onion, if desired.
