Spanish eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 containers of Crystal farms Better N Eggs eggs substitue. ( each container containes 2, 1/4 cup servings)3 Corn tortillas chopped in about 1/2 inch squares1 medium red ripe tomato (approx 3/4 cup)1/4 cup chopped yellow onions ( about four slices off)1/8 cup fresh jalepenos, chopped ( can use old elpaso canned)
Spray frying pan with olive oil non stick cooking spray.
Pour egg substittue in heated pan cook as you would scrambled eggs.
As eggs are starting to cook and thicken add ingredients leaving corn tortillas for last. adding them too soon will cause them to get soggy. Mix all together untill eggs are done. Usually 5 to 10 mins depending on how "hard" you like your eggs to be cooked
Serving Size: makes 3 3/4 cup servings or 4 1/2 cup servings (only 85 cals)
Number of Servings: 3
Recipe submitted by SparkPeople user RAV3N1974.
Pour egg substittue in heated pan cook as you would scrambled eggs.
As eggs are starting to cook and thicken add ingredients leaving corn tortillas for last. adding them too soon will cause them to get soggy. Mix all together untill eggs are done. Usually 5 to 10 mins depending on how "hard" you like your eggs to be cooked
Serving Size: makes 3 3/4 cup servings or 4 1/2 cup servings (only 85 cals)
Number of Servings: 3
Recipe submitted by SparkPeople user RAV3N1974.
Nutritional Info Amount Per Serving
- Calories: 113.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 215.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.3 g
- Protein: 10.0 g
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