SOUTHWEST TORTILLA SCRAMBLE
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
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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
SOUTHWEST SCRAMBLE
From the back of a label of President's Choice Free Run Eggs To make chili lime salsa use Recipe#282633 or Recipe#282765
Provided by Dreamer in Ontario
Categories Breakfast
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the muffins.
- In a bowl, beat the eggs, milk, slat and pepper.
- In a large nonstick frying pan, heat oil over medium-high heat.
- Pour in the egg mixture.
- With a wooden spoon or spatula, push the eggs from one side of the pan to the other, lifting and folding eggs until they all form into clumps (about 2 to 2 1/2 min).
- Remove from heat and stir in cheese until melted.
- Place egg mixture on top of each muffin half.
- Top with sour cream and salsa.
SOUTHWESTERN SCRAMBLED HAMBURGER
A moderately low carb, flavorful, quick entree. Makes a nice dinner when paired with a salad. Great leftover as well.
Provided by HealthyVeg
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop onion and peppers. Slice hot peppers longitudinally to generate the most heat.
- Saute onion and peppers until partly soft. Remove from heat.
- Saute beef till done. Remove fat.
- Add pepper and onion mix back to the pan. Add tomatoes, beans, and fajita seasoning. Heat and stir for about 10 minutes, until heated through.
- Serve, and top with cilantro after serving.
Nutrition Facts : Calories 361.2, Fat 20.8, SaturatedFat 7.2, Cholesterol 77.1, Sodium 363.3, Carbohydrate 17.8, Fiber 4.7, Sugar 3.1, Protein 26.1
SOUTHWESTERN SCRAMBLED EGGS
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
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.
SOUTHWEST EGG SCRAMBLE
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
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
SOUTHWESTERN BREAKFAST SCRAMBLE
Steps:
- Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.
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- Heat a large skillet over medium-low heat. Once hot, add the butter and let it melt. Spread the butter over the surface of the skillet with a spatula. Pour the whisked eggs into the skillet and gently fold them with the spatula as they begin to set. Avoid over stirring the eggs.
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- 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.
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