Southwestern Scrambled Eggs

From EatingWell:  November 1997Subscribe Now!

No votes yet

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


Southwestern Scrambled Eggs Recipe

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.

Nutrition Bonus: Selenium (34% daily value).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 medium-fat meat

Recipe Categories

Free Newsletters

EatingWell This Week
EatingWell Diet
HealthESavers Coupons
EatingWell for Health
EatingWell Store
And special offer emails
Advertisement

EatingWell Magazine

Advertisement
Advertisement

The EatingWell Market

Featured Sponsors