Scrambled Eggs With Cilantro, Salsa & Parmesan
April 11, 2015
Categories: Breakfast, Eggs, Brunch, Cinco de Mayo, Entertaining, Gluten-Free, Low Carbohydrate, Vegetarian more
"I always seem to be throwing out bought cilantro so this time I decided to use it all. The result is this easy, tasty recipe. Serve on a slice of toasted rye bread or your choice bagel, English muffin, biscuit. What ever your favorite is with eggs"
- Serving Size: 1 (339 g)
- Calories 462.4
- Total Fat - 28.8 g
- Saturated Fat - 11.5 g
- Cholesterol - 467 mg
- Sodium - 1616 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 1.6 g
- Sugars - 6.2 g
- Protein - 34.8 g
- Calcium - 418.8 mg
- Iron - 3 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Really whip together the eggs, milk, flour and sour cream (cottage cheese).
Mix together the cilantro, celery, salsa.
Heat a skillet medium high heat.
Lightly spray with oil.
Pour in the eggs, let them settle.
Season with salt & pepper.
Gently turn them over until they are cooked.
Place eggs on a slice of toast (bagel) pour over the cilantro mixture.
Sprinkle on the parmesan cheese.
Tips & Variations
No special items needed.