Southwestern Scrambled Eggs

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Southwestern Scrambled Eggs

Southwestern Scrambled Eggs

Sick of plain scrambled eggs? Cilantro, scallions and salsa to the rescue! Serve with warm corn tortillas and black beans.

Serves 4

Prep Time 10 min

Total Time 10 min.


  • 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.