Best Southwest Scramble Recipes

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SOUTHWEST EGG SCRAMBLE



Southwest Egg Scramble image

Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 diced orange bell pepper, ribs and seeds removed
1 thinly sliced scallion
1/2 cup frozen corn kernels
1/4 teaspoon ground cumin
Coarse salt
Ground pepper
2 large eggs
2 large egg whites
1/4 cup shredded white cheddar (1 ounce)
1/4 cup fresh prepared salsa
1/2 pitted and diced avocado
2 6-inch whole-wheat flour tortillas, warmed according to package instructions

Steps:

  • In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
  • In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

Nutrition Facts : Calories 400 g, Fat 22 g, Fiber 8 g, Protein 20 g

SOUTHWEST TORTILLA SCRAMBLE



Southwest Tortilla Scramble image

Here's my version of a deconstructed breakfast burrito that's actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

Steps:

  • In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SOUTHWEST SKILLET SCRAMBLE



Southwest Skillet Scramble image

Ready, Set, Cook! Special Edition Contest Entry: This Southwest Skillet Scramble is great for breakfast, brunch, lunch, or dinner. It's a quick, easy, one pot meal that comes together in a flash! Using the Simply Potatoes Diced Potatoes with Onions makes this so easy and simplifies the prep work. If you wanted to spice this dish up, you could use pepper jack cheese. You can serve it with sour cream and/or salsa if you wish.

Provided by pulverc

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

6 ounces mexican chorizo sausage, casings removed (about 2 links)
1/2 cup red bell pepper, chopped (1/2 of a pepper)
1/2 cup green bell pepper, chopped (1/2 of a pepper)
2 cups Simply Potatoes Diced Potatoes with Onion
3 ounces Baby Spinach
8 eggs
2 tablespoons milk
1 cup black beans, rinsed
2 scallions, chopped, divided
2 tablespoons cilantro, chopped, divided
1 cup monterey jack cheese, shredded, divided
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Beat eggs with milk until incorporated. Set aside.
  • In a large nonstick skillet, heat one tablespoon of extra virgin olive oil over medium high heat. Add the chorizo to the skillet, breaking it up as it cooks. Cook for about 5 minutes, or until done, and then remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
  • In the same skillet, heat remaining 2 tablespoons of olive oil over medium high heat. Add the red and green pepper and cook 3-4 minutes, until peppers begin to soften.
  • Add Simply Potatoes diced potatoes with onion and cook 5-7 minutes, until potatoes begin to brown.
  • Stir in spinach and cook about one minute to wilt it.
  • Stir in the egg mixture, the black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir everything to mix. Cook 3-4 minutes, stirring occasionally, until eggs are solid.
  • Top with remaining cheese, scallions, and cilantro.

SOUTHWEST SCRAMBLE



Southwest Scramble image

From the back of a label of President's Choice Free Run Eggs To make chili lime salsa use Recipe#282633 or Recipe#282765

Provided by Dreamer in Ontario

Categories     Breakfast

Time 7m

Yield 4 serving(s)

Number Of Ingredients 9

2 English muffins
4 large free run eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup grated cheese, splendido quattro formaggi 4 cheese blend
1/4 cup sour cream
1/4 cup chili lime salsa

Steps:

  • Toast the muffins.
  • In a bowl, beat the eggs, milk, slat and pepper.
  • In a large nonstick frying pan, heat oil over medium-high heat.
  • Pour in the egg mixture.
  • With a wooden spoon or spatula, push the eggs from one side of the pan to the other, lifting and folding eggs until they all form into clumps (about 2 to 2 1/2 min).
  • Remove from heat and stir in cheese until melted.
  • Place egg mixture on top of each muffin half.
  • Top with sour cream and salsa.

SOUTHWEST TORTILLA SCRAMBLE RECIPE



Southwest Tortilla Scramble Recipe image

Hereâ??s my version of a deconstructed breakfast burrito thatâ??s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California

Provided by @MakeItYours

Number Of Ingredients 7

4 egg whites
2 eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

Steps:

  • In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.
  • Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.
  • Yield: 2 servings.
  • Originally published as Southwest Tortilla Scramble in Taste of Home
  • November 2013
  • Nutritional Facts
  • cup equals 195 calories, 7 g fat (3 g saturated fat), 217 mg cholesterol, 391 mg sodium, 16 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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