Southwestern Scrambled Eggs

http://www.eatingwell.com/recipes/southwestern_scrambled_eggs.html

From EatingWell:  November 1997

Sick of plain scrambled eggs? Cilantro, scallions and salsa to the rescue! Serve with warm corn tortillas and black beans.

4 servings | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 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
• Salsa

Preparation

1. 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.
2. Whisk eggs and egg whites in a medium bowl. Add the tortilla strips, salt and pepper.
3. 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.

Nutrition

Per serving : 157 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 212 mg Cholesterol; 13 g Carbohydrates; 11 g Protein; 2 g Fiber; 210 mg Sodium; 178 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 medium-fat meat