Mexican Scrambled Eggs
21
Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.
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.
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?
