Tex Mex Scramble
Recipe: #12751
June 12, 2014
Categories: Breakfast, Southwest, Gluten-Free, Heart Healthy, Fresh Tomatoes, more
"So much Tex-Mex food calls for lots of oil and high fat foods. This was a recipe that I found on a pack of corn tortillas. I adjusted the recipe and this is the end result. Hope you enjoy! This recipe was submitted to TOH and was published in the 2009 version of The Best of County Cooking. The original recipe was titled Migas Lite but TOH changed the name to Tex-Mex Scramble and I kinda like it."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (129.1 g)
- Calories 181.6
- Total Fat - 5.7 g
- Saturated Fat - 2.6 g
- Cholesterol - 21.6 mg
- Sodium - 211 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 3.2 g
- Sugars - 1.5 g
- Protein - 12 g
- Calcium - 205.2 mg
- Iron - 0.9 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Warm oil in skillet.
Step 2
Add tortilla strips and fry until lightly golden but not crisp.
Step 3
Add the onion and jalapeno and cook for 2 minutes, additional oil may be needed.
Step 4
Add tomato and cook and additional 2 minutes.
Step 5
Add egg substitute or eggs if preferred, and shredded meat; cook until almost set, stirring occasionally, season with salt and pepper to taste.
Step 6
Sprinkle cheese on top of the egg mixture, cover, turn off heat and allow to sit until cheese melts.
Step 7
Serve topped with your favoriate salsa, avocado slices and additional corn tortillas if desired.
Tips
- None
0 Reviews
You'll Also Love
