Mexican-Style Bites

  • Cooking 5 MIN



  1. In a non-stick skillet, melt the butter over low heat.
  2. Add the diced pepper and cook until tender.
  3. Beat the eggs while adding the milk. Season with salt and pepper.
  4. Pour the egg mixture into the pan. Cook over low heat, stirring constantly with a wooden spoon. The eggs must remain creamy.
  5. Divide the scrambled eggs on the corn chips.
  6. Sprinkle with parsley and cheese and serve immediately.


By Laïla Héloua, author and facilitator of kids taste awakening workshops.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.