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Mexican Scrambled Eggs

 
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16

Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.

Yield

4

servings

Prep

5

min

Cook

3

min

Ready

8

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

6 tablespoons vegetable oil
or salad oil
4 each corn tortillas (6-inch)
cut into thin strips
*
½ cup tomatoes
chopped
¼ cup white onion
chopped
1 small green chili peppers
seeded and chopped
*
4 large eggs
beaten with salt until frothy

Directions

Heat half the oil and sauté the tortilla strips. Drain.

Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.

Put tortilla strips back into the skillet.

Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

Serve with refried beans and garlic toast.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 25487% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 73mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 6%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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