Southwestern Scrambled Eggs

November 1997

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

Southwestern Scrambled Eggs

Makes: 4 servings

Active Time:

Total Time:


  • 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


  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.


Per serving: 157 calories; 7 g fat (2 g sat, 3 g mono); 212 mg cholesterol; 13 g carbohydrates; 4 g added sugars; 11 g protein; 2 g fiber; 210 mg sodium; 178 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 medium-fat meat

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