Southwestern Scrambled Eggs

Southwestern Scrambled Eggs

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From: EatingWell Magazine, November 1997

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


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  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 ¼-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 saute scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.

Nutrition information

  • Per serving: 152 calories; 7 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 11 g protein; 28 mcg folate; 186 mg cholesterol; 1 g sugars; 4 g added sugars; 302 IU vitamin A; 1 mg vitamin C; 52 mg calcium; 1 mg iron; 210 mg sodium; 177 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 medium-fat meat

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