Sick of plain scrambled eggs? Cilantro, scallions and salsa to the rescue! Serve with warm corn tortillas and black beans. Source: EatingWell Magazine, November 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 saute scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.

Nutrition Facts

152 calories; 6.7 g total fat; 1.8 g saturated fat; 186 mg cholesterol; 210 mg sodium. 177 mg potassium; 11.6 g carbohydrates; 1.6 g fiber; 1 g sugar; 11.3 g protein; 302 IU vitamin a iu; 1 mg vitamin c; 28 mcg folate; 52 mg calcium; 1 mg iron; 28 mg magnesium; 4 g added sugar;