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.
|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|
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 saute scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.
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