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Southwestern Scrambled Eggs

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  4 servings
Sick of plain scrambled eggs? Cilantro, scallions and salsa to the rescue! Serve with warm corn tortillas and black beans.
4   corn tortillas
4   large eggs
4   large egg whites
salt & freshly ground pepper to taste
1 teaspoon  canola oil
2 tablespoons  chopped scallions
Chopped fresh cilantro
Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut the toasted tortillas into 1/4-inch-wide strips and set aside.

Whisk eggs and egg whites in a medium bowl. Add the tortilla strips, salt and pepper.

Heat oil in a large skillet over medium heat and sauté scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 157
Fat. Total: 7g
Protein: 11g
Carbohydrates, Total: 13g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 212mg
Sodium: 210mg
% Cal. from Fat: 40%
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