Breakfast

Egg and Tortilla Scramble with Salsa is for Breakfast.

Egg and Tortilla Scramble with Salsa takes 15 minutes to prepare.

Egg and Tortilla Scramble with Salsa takes 5 minutes to cook.

Egg and Tortilla Scramble with Salsa makes 2 servings.

The ingredients for Egg and Tortilla Scramble with Salsa are:

1 teaspoon canola oil
1 (6-inch) corn tortilla, halved and cut into thin strips
1/2 cup fat-free egg substitue
3 tablespoons shredded extra-sharp chedder cheese
1/2 cup prepared salsa or store bought
2 (6-inch) flour tortillas, warmed according to package

Here is how you make Egg and Tortilla Scramble with Salsa:

Heat the oil in a small nonstick skillet over medium-high heat. Add the corn tortilla strips and cook, stirring, until crisped and golden, about 2 minutes. Add the egg substitute and cook, stirring, until its nearly set, about 30 seconds. Stir in the cheese and 2 tablespoons of the salsa; continue cooking until the eggs are cooked through and the cheese melts about 1 minute.Spread half of the egg mixture in the center of each flour tortilla, roll up, and serve at once with the remaing salsa on the side.Good Idea: You can use two fresh eggs in this recipe in place of the egg substitute; if you do, increase the per-serving POINTS value by 1!Number of Servings: 2Recipe submitted by SparkPeople user CHRISTINA716.

The nutritional information for Egg and Tortilla Scramble with Salsa is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 249.2

• Total Fat: 7.0 g
• Cholesterol: 6.6 mg
• Sodium: 727.7 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 2.9 g
• Protein: 17.2 g

Egg and Tortilla Scramble with Salsa is Spanish cuisine.