Egg and Tortilla Scramble with Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 teaspoon canola oil1 (6-inch) corn tortilla, halved and cut into thin strips1/2 cup fat-free egg substitue3 tablespoons shredded extra-sharp chedder cheese1/2 cup prepared salsa or store bought2 (6-inch) flour tortillas, warmed according to package
Heat the oil in a small nonstick skillet over medium-high heat. Add the corn tortilla strips and cook, stirring, until crisped and golden, about 2 minutes. Add the egg substitute and cook, stirring, until its nearly set, about 30 seconds. Stir in the cheese and 2 tablespoons of the salsa; continue cooking until the eggs are cooked through and the cheese melts about 1 minute.
Spread half of the egg mixture in the center of each flour tortilla, roll up, and serve at once with the remaing salsa on the side.
Good Idea: You can use two fresh eggs in this recipe in place of the egg substitute; if you do, increase the per-serving POINTS value by 1!
Number of Servings: 2
Recipe submitted by SparkPeople user CHRISTINA716.
Spread half of the egg mixture in the center of each flour tortilla, roll up, and serve at once with the remaing salsa on the side.
Good Idea: You can use two fresh eggs in this recipe in place of the egg substitute; if you do, increase the per-serving POINTS value by 1!
Number of Servings: 2
Recipe submitted by SparkPeople user CHRISTINA716.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 7.0 g
- Cholesterol: 6.6 mg
- Sodium: 727.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.9 g
- Protein: 17.2 g
Member Reviews