Southwestern Scrambled Eggs
- Active Time 10m
- Total Time 10m
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 Publisher. All rights reserved.
nutrition information per serving
157 calories; 7g total fat; 2g total saturated fat; 212mg cholesterol; 210mg sodium; 13g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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