Eggs with corn tortillas, onion, peppers and tomatoes. This lower fat version is from Southern Living.
Provided by LonghornMama
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
- Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
- Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
- Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
- Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
- Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.
Nutrition Facts : Calories 125.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 95, Sodium 338.8, Carbohydrate 13.2, Fiber 2.2, Sugar 2.3, Protein 9.8
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