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Mexican Style Scrambled Eggs

Diabetic.Foodie's picture
  Water 1 Cup (16 tbs)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Chopped sweet pepper 1⁄4 Cup (4 tbs) (Red / Green)
  Egg product 8 Ounce (Refrigerated / Frozen, 1 Carton)
  Fat free milk 1⁄4 Cup (4 tbs)
  Black pepper 1⁄8 Teaspoon
  7 inch flour tortillas 4
  Margarine/Butter 1 Teaspoon
  Reduced fat sharp cheddar cheese 2 Ounce (1/2 Cup)
  Bottled salsa 1⁄3 Cup (5.33 tbs)

In a small saucepan combine water, green onions, and sweet pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 to 7 minutes or until vegetables are tender.
Drain well.
In a medium bowl stir together egg product, milk, and black pepper.
Stir in cooked vegetables.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until 'warm.
Meanwhile, in a large skillet melt margarine over medium heat.
Pour in egg mixture.
Cook, without stirring, until mixture begins to set on bottom and around edges.
Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath.
Sprinkle with cheese.
Continue cooking for 2 to 3 minutes or until eggs are cooked through but still glossy and moist.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 804 Calories from Fat 262

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 41.2 mg13.7%

Sodium 2368.8 mg98.7%

Total Carbohydrates 74 g24.7%

Dietary Fiber 4.7 g18.6%

Sugars 10.8 g

Protein 50 g100%

Vitamin A 96.6% Vitamin C 122.4%

Calcium 56.8% Iron 43.3%

*Based on a 2000 Calorie diet

Mexican Style Scrambled Eggs Recipe