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

EatingWell Test Kitchen
Source: EatingWell Magazine, November 1997




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

153 calories; protein 11.3g 23% DV; carbohydrates 11.6g 4% DV; dietary fiber 1.6g 6% DV; sugars 0.7g; fat 6.7g 10% DV; saturated fat 1.8g 9% DV; cholesterol 186mg 62% DV; vitamin a iu 302IU 6% DV; vitamin c 0.6mg 1% DV; folate 28mcg 7% DV; calcium 52.4mg 5% DV; iron 1.3mg 7% DV; magnesium 27.7mg 10% DV; potassium 177mg 5% DV; sodium 209.8mg 8% DV; thiamin 0.1mg 5% DV; added sugar 4g.