Mexican Scrambled Eggs

Mexican Scrambled Eggs
Recipe type: Breakfast Dishes
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
This dish can be prepared and wrapped to go for those hectic mornings. low fat; easy to prepare
  • 3 large eggs
  • 3 large egg whites
  • 2 teaspoons 1% milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup shredded lower-fat Cheddar Cheese
  • ¼ cup chopped green onions
  • ¼ cup diced red or green bell peppers
  • 4-8 inch flour tortillas
  • ¼ cup salsa
  1. In a medium bowl, whisk together eggs, egg whites, milk, salt and pepper.
  2. Stir in cheese, green onions and red and green peppers.
  3. Wrap the tortillas in foil and warm in preheated oven for 10 minutes.
  4. Meanwhile, preheat skillet over medium heat.
  5. Pour in the egg mixture.
  6. Stir gently with a spatula and, as in the egg sets, lift the cooked portions and allow the uncooked portions to flow underneath until all the egg is completely set.
  7. Spoon eggs into the center of the warm tortillas. Fold the tortillas over and serve with salsa, if desired.
Nutrition Information
Calories: 232 Fat: 9g Saturated fat: 3g Carbohydrates: 22g Sodium: 596mg Fiber: 1g Protein: 15g Cholesterol: 170mg


Comments are closed.