Scrambled Eggs with Crispy Tortillas

Scrambled Eggs
Mexican Made Easy, Clarkson Potter/Publishers

Ingredients

  • 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
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by Marcella Valladolid

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. 

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:

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, Alcohol Free, No Sugar Added

Daily value:

12%

Servings:

4
  • Fat 78g 119%
  • Carbs 45g 15%
  • Saturated 26g 129%
  • Fiber 6g 24%
  • Trans 1g
  • Sugars 2g
  • Monounsaturated 35g
  • Polyunsaturated 11g
  • Protein 31g 63%
  • Cholesterol 818mg 273%
  • Sodium 342mg 14%
  • Calcium 224mg 22%
  • Magnesium 97mg 24%
  • Potassium 499mg 14%
  • Iron 5mg 26%
  • Zinc 4mg 26%
  • Phosphorus 732mg 105%
  • Vitamin A 557µg 62%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 1mg 60%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 101µg 25%
  • Vitamin B12 2µg 32%
  • Vitamin D 5µg 1%
  • Vitamin E 9mg 46%
  • Vitamin K 4µg 4%
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