Huevos Con Verdolagas -- Scrambled Eggs With Purslane - cooking recipe

Ingredients

1 teaspoon oil or 1 teaspoon butter
1/2 cup onion, peeled and finely chopped
1/2 cup purslane (leaves only, tightly packed)
3 eggs, slightly beaten
salt
salsa, of your choice (optional)
corn tortilla, warmed

Preparation

Heat oil on medium high heat in a medium-sized skillet.
Add onion and purslane and saute for several minutes until onions begin to soften and purslane wilts slightly.
Add in eggs and stir gently to keep from sticking as with scrambled eggs.
Continue cooking until egg curds are firm.
Season with salt, to taste.
Serve hot with a salsa of your choice and a side of warm corn tortillas.