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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Directions

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.

Nutrition

Calories per serving:

125 kcal

Daily value:

6%

Servings:

4
  • Carbohydrate, by difference 2 g
  • Protein 1 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 49 IU
  • Vitamin A, RAE 14 µg
  • Vitamin D 3 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Calcium, Ca 11 mg
  • Carotene, beta 3 µg
  • Cholesterol 4 mg
  • Choline, total 5 mg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 8 g
  • Folate, DFE 4 µg
  • Folate, food 4 µg
  • Folate, total 4 µg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 16 mg
  • Phosphorus, P 36 mg
  • Phytosterols 7 mg
  • Potassium, K 44 mg
  • Retinol 13 µg
  • Selenium, Se 1 µg
  • Sodium, Na 28 mg
  • Sugars, total 1 g
  • Water 6 g
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