Southwest Egg Scramble Recipes

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Yield 4

Number Of Ingredients 9

Ingredients

●8 large eggs, well-beaten
● 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
●1 cup (4 ounces) shredded Mexican blend cheese, divided
●2 tablespoons diced green chiles
●1/8 teaspoon ground black pepper
●Nonstick cooking spray
●2 medium or 3 small corn tortillas, cut into thin strips
●Mild salsa, chopped avocado and/or sliced green onions (optional)
●1 can (15 ounces) black beans, rinsed and drained (optional)

Steps:

Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve with beans.

SOUTHWEST EGG SCRAMBLE

Southwest Egg Scramble image

Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1/2 diced orange bell pepper, ribs and seeds removed
1 thinly sliced scallion
1/2 cup frozen corn kernels
1/4 teaspoon ground cumin
Coarse salt
Ground pepper
2 large eggs
2 large egg whites
1/4 cup shredded white cheddar (1 ounce)
1/4 cup fresh prepared salsa
1/2 pitted and diced avocado
2 6-inch whole-wheat flour tortillas, warmed according to package instructions

Steps:

In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

Nutrition Facts : Calories 400 g, Fat 22 g, Fiber 8 g, Protein 20 g

SOUTHWEST TORTILLA SCRAMBLE

Southwest Tortilla Scramble image

Here's my version of a deconstructed breakfast burrito that's actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

Steps:

In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SOUTHWESTERN SCRAMBLED EGGS

Southwestern Scrambled Eggs image

Make and share this Southwestern Scrambled Eggs recipe from Food.com.

Provided by evewitch

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 cup chopped country ham
1 small red bell pepper, chopped
6 eggs
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
4 ounces shredded cheddar cheese

Steps:

Heat butter in a large skillet over medium-high heat.
Add ham and red pepper.
Saute until ham is browned and pepper is slightly soft.
Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
Whisk vigorously until the eggs are a uniform color with no streaks.
Spread ham mixture evenly in the pan.
Pour egg mixture over it without stirring.
As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
Continue in this manner until eggs are almost dry.
Stir egg mixture completely ("scramble") and add the shredded cheese.
Stir until cheese is melted.

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