Breakfast

Spanish eggs is for Breakfast.

Spanish eggs takes 10 minutes to prepare.

Spanish eggs takes 10 minutes to cook.

Spanish eggs makes 3 servings.

The ingredients for Spanish eggs are:

2 containers of Crystal farms Better N Eggs eggs substitue. ( each container containes 2, 1/4 cup servings)
3 Corn tortillas chopped in about 1/2 inch squares
1 medium red ripe tomato (approx 3/4 cup)
1/4 cup chopped yellow onions ( about four slices off)
1/8 cup fresh jalepenos, chopped ( can use old elpaso canned)

Here is how you make Spanish eggs:

Spray frying pan with olive oil non stick cooking spray.Pour egg substittue in heated pan cook as you would scrambled eggs.As eggs are starting to cook and thicken add ingredients leaving corn tortillas for last. adding them too soon will cause them to get soggy. Mix all together untill eggs are done. Usually 5 to 10 mins depending on how "hard" you like your eggs to be cookedServing Size: makes 3 3/4 cup servings or 4 1/2 cup servings (only 85 cals)Number of Servings: 3Recipe submitted by SparkPeople user RAV3N1974.

The nutritional information for Spanish eggs is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 113.7

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 215.8 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.3 g
• Protein: 10.0 g

Spanish eggs is Spanish cuisine.