Huevos con chapulines

Finely dice the white onion, serrano chile, and tomato. Roughly chop the fresh epazote leaves.

Heat a dry skillet over medium heat. Add the chapulines and toast them for 2-3 minutes, stirring frequently, until they are fragrant and slightly crispy. Remove from skillet and set aside.

In a bowl, whisk the eggs with the salt until well combined.