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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.

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Mexican Style Scrambled Eggs Recipe