Scrambled Eggs With Cilantro, Salsa & Parmesan

Prep Time
Cook Time
Ready In

"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"

Original is 1-2 serving


  • 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

Step 1

Really whip together the eggs, milk, flour and sour cream (cottage cheese).

Step 2

Mix together the cilantro, celery, salsa.

Step 3

Heat a skillet medium high heat.

Step 4

Lightly spray with oil.

Step 5

Pour in the eggs, let them settle.

Step 6

Season with salt & pepper.

Step 7

Gently turn them over until they are cooked.

Step 8

Place eggs on a slice of toast (bagel) pour over the cilantro mixture.

Step 9

Sprinkle on the parmesan cheese.

Tips & Variations

No special items needed.

2 Reviews

Wayne Peters

Really enjoyed this breakfast. I substituted sour cream with vanilla yogurt and I must say - really really good!!!


review by:
(10 Mar 2018)


This is a great tasting egg recipe Bergy!! I used chopped celery leaves instead of cilantro because dh does not like it and this worked perfectly. I served this over English muffins and it was enough to satisfy both of us.


review by:
(26 Apr 2015)

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