Southwestern Scrambled Eggs

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

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Southwestern Scrambled Eggs

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    4 corn tortillas 1 teaspoon canola oil
    4 large eggs 2 tablespoons chopped scallions
    4 large egg whites Chopped fresh cilantro
    Salt & freshly ground pepper, to taste Salsa


    Prep: 10 min Total: 15 min (Quick)
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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 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 saute scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.

    nutritional information

    2 g
    7 g
    Saturated Fat:
    2 g
    12 g
    11 g
    209 mg
    Monounsaturated Fat:
    3 g
    1 starch, 1 medium-fat meat
    212 g
    Carbohydrate Servings:
    174 mg
    Nutrition Bonus:
    Selenium (34% daily value).
    Added Sugars:
    4 g
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