Scrambled Eggs with Crispy Tortillas

Scrambled Eggs with Crispy Tortillas
Staff Writer
Scrambled Eggs

Mexican Made Easy, Clarkson Potter/Publishers

Scrambled Eggs

These creamy scrambled eggs are a great recipe for a weekend breakfast with friends and family. Frying the tortillas adds a crispiness that nicely offsets the silkiness of the eggs. 

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Whisk together the eggs, crema, and ½ teaspoon salt in a medium bowl.

Heat the butter and oil in a large heavy skillet over low heat. Add the tortillas and fry until crisp but not brown, about 8 minutes. Season lightly with salt.

Increase the heat to medium-high and add the egg mixture. Stir with a heatproof spatula until the eggs are almost set but still creamy, 4-5 minutes. Season with salt and pepper. Serve immediately.


Calories per serving:

248 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 19g 30%
  • Carbs 11g 4%
  • Saturated 6g 32%
  • Fiber 2g 6%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 9g
  • Polyunsaturated 3g
  • Protein 8g 16%
  • Cholesterol 204mg 68%
  • Sodium 86mg 4%
  • Calcium 56mg 6%
  • Magnesium 24mg 6%
  • Potassium 125mg 4%
  • Iron 1mg 7%
  • Zinc 1mg 7%
  • Phosphorus 183mg 26%
  • Vitamin A 139µg 15%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 25µg 6%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 1µg 1%
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