Salsa Eggs
Recipe: #10715
October 12, 2013
Categories: Breakfast, Comfort Food, Lunch, Main Dish, Dairy, Cheese, Cottage, Eggs, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Skillet, Stove Top, Sour Cream more
"Just a simple twist on scrambled eggs. Nice presentation. It was orinally a Kraft recipe with a few changes by me. Serve the eggs on a toasted English muffin or on toast. If you use cottage cheese really whip your eggs so the eggs are smooth."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (242.2 g)
- Calories 426.6
- Total Fat - 17.3 g
- Saturated Fat - 7.6 g
- Cholesterol - 348.6 mg
- Sodium - 1099.4 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 2.9 g
- Sugars - 5.3 g
- Protein - 25.8 g
- Calcium - 311 mg
- Iron - 4.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Whip the eggs, cottage cheese, cumin together
Step 2
Lightly spray a skillet with oil
Step 3
Scramble the eggs gently, let them settle and start to cook before rolling them over
Step 4
Place eggs on toast or muffin
Step 5
Season with salt and pepper
Step 6
Top with cheese
Step 7
Add Salsa
Step 8
Sprinkle on the chives if using
Tips & Variations
No special items needed.
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