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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.
Ingredients
| 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 |
directions
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.
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2
Whisk eggs and egg whites in a medium bowl. Add the tortilla strips, salt and pepper.
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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
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