Tortilla Scramble with Fresh Salsa By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 12, 2016 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon butter ½ cup snipped fresh cilantro 1 small bunch green onions, chopped 1 10 ounce can purchased enchilada sauce 5 cup yellow corn tortilla chips 1 recipe Fresh Salsa, recipe below 6 eggs, lightly beaten ¼ cup milk Sour cream (optional) Farmers cheese (optional) Fresh Salsa Reserved cilantro and green onions 1 cup grape tomatoes, halved 1 avocado, peeled, seeded,and chopped 1 serrano pepper*, seeded and chopped 1 lime Directions Heat 1 tsp. of the butter in a 12-inch skillet over medium heat; add half of the cilantro and half of the green onions (use remaining for Fresh Salsa). Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips. Cook and stir until chips are coated in sauce; reduce heat to low. Meanwhile, prepare Fresh Salsa. For scrambled eggs, in medium bowl whisk together eggs, milk, and 1/4 tsp. each salt and pepper. In large skillet melt remaining 2 tsp. butter over medium heat; add eggs. With spatula, lift and fold partially cooked egg mixture from edges to center so that the uncooked egg portion flows underneath. Continue for 4 to 5 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat. To serve, slide chip mixture onto large platter. Top with eggs and Fresh Salsa. Serve with sour cream, cheese, and lime wedges. Makes 4 servings. Fresh Salsa In bowl combine the reserved cilantro and green onions, grape tomatoes, avocado, serrano pepper, and the juice from half of the lime. Cut remaining lime half into wedges for serving. Rate it Print Nutrition Facts (per serving) 382 Calories 24g Fat 32g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 382 % Daily Value * Total Fat 24g 31% Saturated Fat 6g 30% Cholesterol 326mg 109% Sodium 874mg 38% Total Carbohydrate 32g 12% Total Sugars 5g Protein 14g Vitamin C 23mg 115% Calcium 151.5mg 12% Iron 3.1mg 17% Potassium 578mg 12% Folate, total 100.8mcg Vitamin B-12 1.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.