Ingredients
- 4 corn tortillas
- 4 large eggs
- 4 large egg whites
- Salt & freshly ground pepper, to taste
- 1 teaspoon canola oil
- 2 tablespoon chopped scallions
- Chopped fresh cilantro
- Salsa
Cooking Directions
Step 1
Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut the toasted tortillas into 1/4-inch-wide strips and set aside.
Step 2
Whisk eggs and egg whites in a medium bowl. Add the tortilla strips, salt and pepper.
Step 3
Heat oil in a large skillet over medium heat and sauté scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.
Nutrition Info
- Serving: Per serving
- Calories: 157
- Carbohydrates: 13g
- Fat: 7g
- Protein: 11g
- Dietary Fiber: 2g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 212mg
- Potassium: 178mg
- Sodium: 210mg
- Exchanges: 1 starch, 1 medium-fat meat
- Carbohydrate Servings: 1