Scrambled Eggs with Crispy Tortillas Recipe


Nutrition

Cal/Serving: 248
Daily Value: 12%
Servings: 4

Low-Carb, Low-Sodium
Sugar-Conscious, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat19g30%
Saturated6g32%
Trans0g0%
Carbs11g4%
Fiber2g6%
Sugars1g0%
Protein8g16%
Cholesterol204mg68%
Sodium87mg4%
Calcium56mg6%
Magnesium24mg6%
Potassium125mg4%
Iron1mg7%
Zinc1mg7%
Vitamin A483IU10%
Vitamin C0mg0%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg15%
Niacin (B3)0mg2%
Vitamin B60mg7%
Folic Acid (B9)25µg6%
Vitamin B120µg8%
Vitamin D1µg0%
Vitamin E2mg12%
Vitamin K1µg1%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Scrambled Eggs
Mexican Made Easy, Clarkson Potter/Publishers

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. 

Click here to see It Doesn't Get Easier Than Brunch. 

INGREDIENTS

  • 4 large eggs
  • 2 tablespoons Mexican crema or sour cream
  • Salt and fresh black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • Four 6-inch tortillas, cut into 1/2-inch pieces

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.

Recipe Details

Adapted from "Mexican Made Easy" by Marcella Valladolid (Clarkson Potter, 2011)

Servings: 4
Special Designations: Nut-free, Kid-friendly

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