Mexican

Scrambled Eggs and Tortillas is for Breakfast.

Scrambled Eggs and Tortillas takes 5 minutes to prepare.

Scrambled Eggs and Tortillas takes 5 minutes to cook.

Scrambled Eggs and Tortillas makes 2 servings.

The ingredients for Scrambled Eggs and Tortillas are:

1 serving Corn tortillas (Mission brand, extra thin, yellow corn, 6") , cut into strips or large pieces
1 pat (1" sq, 1/3" high) Butter, salted
2 T. chopped Onions, raw
6 cherry tomatoes, sliced in half
2 T. (or more) Green Chili Peppers, canned
2 large Eggs, fresh, whole, raw , lightly beaten
1.5 oz Tillamook Pepper Jack Cheese, shredded
2 T. Pace Picante Sauce
1.5 tbsp Sour Cream
Salt & pepper to taste

Here is how you make Scrambled Eggs and Tortillas:

Heat skillet to med-high. Add butter, onion, tomatoes, peppers, and tortillas and cook until tender & tortillas are starting to dry and curl at the edges. Add eggs and stir with a spatula or rubber scraper until to desired doneness. Serve topped with sour cream and picante sauce. Serving Size: Makes 2 medium breakfast portions. Serve with fruit.Number of Servings: 2Recipe submitted by SparkPeople user 746528ELDREDD.

The nutritional information for Scrambled Eggs and Tortillas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 231.3

• Total Fat: 15.8 g
• Cholesterol: 221.7 mg
• Sodium: 395.0 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 1.4 g
• Protein: 12.2 g

Scrambled Eggs and Tortillas is Mexican cuisine.

The dietary needs meet for Scrambled Eggs and Tortillas is Vegetarian