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  • 1 tbsp olive oil
  • 1 tbsp butter (or ghee)
  • 4 corn tortillas cut into strips
  • 1 bell pepper sliced thinly (or ½ each of 2 different colored bell peppers)
  • 1 jalapeño pepper minced (discard seeds for less heat)
  • 4 eggs
  • 1 tsp low fodmap taco seasoning
  • 1/2 cup cheddar cheese
  • cilantro and chives for garnish
  • hot sauce optional


  1. Add olive oil and butter to a large skillet and heat over medium heat.

  2. Add tortilla strips and toast, stirring frequently, until crispy. Remove tortilla strips from pan.

  3. Reduce heat. To now empty skillet, add bell pepper and jalapeño. Cook until tender.

  4. In a small bowl, whisk together eggs and taco seasoning. Add seasoned eggs to peppers; pushing around gently with a spatula to scramble.

  5. Once eggs are almost fully cooked, stir in crispy tortilla strips and cheese. Once eggs are done, top with cilantro, chives and optional hot sauce, and place onto a corn tortilla.