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
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.
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.
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