Mexican-Style Scrambled Eggs

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  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Bake: 10 mins 350°F
  • Cook: 7 mins to 10 mins

Mexican-Style Scrambled Eggs

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5.0 by 1 people

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Directions

  1. In a small saucepan combine water, green onions, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until vegetables are tender. Drain well. In a medium bowl stir together egg product, milk, and black pepper. Stir in cooked vegetables.
  2. Stack tortillas; wrap in foil. Bake in a 350 degree F oven about 10 minutes or until warm. [Or just before serving, cover and microwave tortillas on 100-percent power (high) about 1 minute.]
  3. Meanwhile, in a large skillet melt margarine over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath. Sprinkle with cheese. Continue cooking for 2 to 3 minutes or until eggs are cooked through but still glossy and moist.
  4. To serve, immediately spoon egg mixture down the center of each warm tortilla. Fold tortilla in half or roll up. Top with salsa. Makes 4 servings.
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Nutrition Facts (Mexican-Style Scrambled Eggs)

  • Per serving:
  • 183 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 10 mg chol. ,
  • 381 mg sodium ,
  • 19 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 12 g pro.
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