Tortilla Scrambled Eggs

Makes 2 servings

Take your scrambled eggs game up a notch! A twist on a breakfast dish as old as time, Tortilla Scrambled Eggs are sure to get the whole family out of bed. The corn tortilla provides a nice crispy texture against the soft eggs, and keeps it gluten-free! Toss in chopped jalapeños for an extra kick or leave them out for a more kid-friendly breakfast.

INGREDIENTS

6 large eggs
½ tsp. salt
½ tsp. pepper
1 tbsp. olive oil
2 (8-inch) corn tortillas
1 medium tomato, chopped
¼ cup chopped fresh spinach
1 jalapeño, chopped (optional)
¼ cup shredded cheddar cheese
Salsa and sour cream, for serving (optional)

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. In a large bowl, combine the eggs, salt and pepper. Whisk to mix.
3. Heat the olive oil in a large skillet over medium heat. Pour in the egg mixture and cook, stirring, until the eggs thicken and no liquid remains.
4. Coat the baking sheet with cooking spray and place the tortillas on sheet. Place half of the eggs on one side of each tortilla, then top with the tomato, spinach and jalapeño, if using. Sprinkle the cheese over the eggs and veggies, then fold the other side of the tortilla over the top.
5. Bake 5–7 minutes, or until brown.
6. Serve with salsa and/or sour cream, if desired.

NUTRITION • PER ONE SERVING

Calories 410
Total Fat 27g (35%)
Saturated Fat 8.5g (43%)
Trans Fat 0.227g
Total Carbohydrate 18g (7%)
Dietary Fiber 3g (11%)
Total Sugars 4g
Includes 0g Added Sugars (0%)
Cholesterol 570mg (190%)
Sodium 900mg (39%)
Protein 25g (50%)
Vitamin D 11mcg (60%)
Calcium 215mg (15%)
Iron 3.66mg (20%)
Potassium 544mg (10%)
Phosphorus (35%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>