Southwestern Scrambled Eggs

From EatingWell: November 1997 — Subscribe Now!

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

4 servings

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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

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 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