Spanish eggs
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Spanish eggs calories by ingredient
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 squares
1 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)
Tips
you can substittue real egg or canned tomatoes with chilies in recipe but will not have the same low sodium or low cholesterol.
Directions
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.