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Tortilla scramble

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 5 Minutes
Total Time 15 Minutes
Difficulty Easy
Main Ingredient Egg Substitute; Corn Tortilla
Category Egg; Rice & Grains
Meal Breakfast; Brunch
Type Main Dish
Cuisine Latin American; Mexican
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein; Gluten Free; Vegetarian

Ingredients

  • 1 teaspoon canola oil 

  • 1 1/2 cups egg substitute 

  • 4 medium green onion, chopped

  • Four 6-inch corn tortillas 

  • 1/4 cup low sodium picante sauce 

  • 1 medium tomato, diced (about 1 cup)

  • 1/2 cup (about 2 ounces) shredded low-fat sharp cheddar cheese 

  • 1/4 cup snipped fresh cilantro 

  • 1 medium lime, quartered

 

Directions

  • Coat the bottom of a medium nonstick skillet with 1 teaspoon of oil, and heat over medium heat. Cook the green onions for 1 minute, then add the egg substitute and cook for an additional minute, stirring constantly. Remove the skillet from the heat.

  • Warm the tortillas according to the package directions.

  • Spoon equal portions of the egg mixture over each tortilla. Top the eggs with picante sauce, tomato, cheddar, and cilantro.

  • Serve immediately. Squeeze lime juice over tortilla scramble, if desired.

 

Nutrition (per serving)

  • Calories: 151 cal

  • Total fat: 3g

  • Saturated fat: 1g

  • Polyunsaturated fat: <1g

  • Monounsaturated fat: 1g

  • Cholesterol: 3mg

  • Sodium: 369mg

  • Carbohydrate: 14g

  • Fiber: 2g

  • Sugars: 4g

  • Protein 14g