TEX-MEX SCRAMBLED EGGS
Looking for a delicious dinner made using Old El Paso® thick 'n chunky salsa? Then check out this tasty scrambled eggs recipe that's ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
- As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
- Top each serving with salsa, sour cream and green onions.
Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g
BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS
This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious.
Provided by Andtototoo
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tortilla into 12 wedges.
- Heat oil in a large nonstick frying pan until hot.
- Add the tortilla wedges and stir until crisp.
- Reduce heat.
- Add the green onion and stir for one minute.
- Pour the eggs over the tortilla mixture.
- As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
- DO NOT STIR.
- Sprinkle with cheese and let it melt.
- Top with tomato.
- Sprinkle with the fresh chopped cilantro.
- Serve at once.
TEX MEX SCRAMBLED EGGS
Make and share this Tex Mex Scrambled Eggs recipe from Food.com.
Provided by Vicki in CT
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a non stick skillet melt butter. Pour eggs into skillet.
- Cook while stirring from the bottom. When eggs are almost set add cheese dip.
- Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.
Nutrition Facts : Calories 2368.3, Fat 175.3, SaturatedFat 89.6, Cholesterol 977.1, Sodium 10388.4, Carbohydrate 62.8, Fiber 1, Sugar 37.9, Protein 133.4
SCRAMBLED EGGS
Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
- In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
- Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
- Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 0 g, Cholesterol 325 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
BETTY CROCKER 1950S EASY SCRAMBLED EGGS
Make and share this Betty Crocker 1950s Easy Scrambled Eggs recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Break eggs into a bowl with milk or water.
- Add salt and pepper.
- Beat with a fork or whisk.
- Heat butter in a moderately hot skillet.
- Pour the egg mixture in and reduce heat to low.
- [Eggs should be scrambled slowly and gently!].
- When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
- As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.
SUPER EASY SCRAMBLED EGGS
Super easy and super good--this is my favorite way to make scrambled eggs! (Slightly adapted from a recipe on allrecipes.com.)
Provided by So Cal Gal
Categories Breakfast
Time 6m
Yield 2 scrambled eggs, 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt.
- Heat a skillet over low-medium heat. Melt butter; then add egg mixture. As eggs cook, slowly but constantly move them around skillet. Cook only until eggs are set, yet still soft and moist--avoid overcooking.
- Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.
Nutrition Facts : Calories 197.6, Fat 15.4, SaturatedFat 5.8, Cholesterol 434.9, Sodium 335.4, Carbohydrate 1.2, Sugar 1, Protein 12.7
TEX-MEX EGGS
These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
- Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
- Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
SUPER-CREAMY SCRAMBLED EGGS
Make and share this Super-Creamy Scrambled Eggs recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
- In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
- Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.
Nutrition Facts : Calories 269.8, Fat 21.6, SaturatedFat 10.8, Cholesterol 404.7, Sodium 251.2, Carbohydrate 5.1, Sugar 0.4, Protein 13.2
TEX-MEX SCRAMBLED EGGS (3 WW POINTS)
Make and share this Tex-Mex Scrambled Eggs (3 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories < 30 Mins
Time 28m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
- To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
- Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
- Notes.
- If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
- To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).
Nutrition Facts : Calories 172.2, Fat 5.6, SaturatedFat 1.6, Cholesterol 211.5, Sodium 1186.7, Carbohydrate 18.2, Fiber 3.5, Sugar 8.9, Protein 14.1
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