Recipes

Scrambled Eggs with Salsa and Cheese

Try this Tex-Mex twist on scrambled eggs for brunch or even as a quick dinner. This recipe is much like an open-faced tortilla wrap. Sweet peppers mixed within big soft scrambled egg curds are layered on a tortilla and topped with salsa, cheese and sour cream. Olé!
Serves 4
Prep Time 10 min
Cook Time 10 min

Ingredients

  • 1 medium onion, diced
  • 1 medium sweet red pepper, diced
  • 8 eggs
  • ¼ tsp (1.25 mL) pepper
  • 4 medium flour tortillas (7-inch/18 cm), warmed
  • ½ cup (125 mL) shredded Tex Mex cheese blend or Cheddar cheese
  • ¼ cup (60 mL) salsa
  • Light sour cream (optional)

Instructions

  • Step 1

    Spray large non-stick skillet with cooking spray. Place skillet over medium heat.

  • Step 2

    Add onion and pepper; cook, stirring frequently until softened. Lower temperature to medium-low.

  • Step 3

    Whisk eggs and pepper in medium bowl. Pour eggs over vegetables in skillet. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.

  • Step 4

    Divide egg mixture over tortillas. Sprinkle 2 tbsp (30 mL) cheese over each, then top with 1 tbsp (15 mL) salsa. Serve with sour cream, if desired.

Nutrition Facts

Per serving
Calories335
Fat18 g
Saturated Fat7 g
Trans Fat0 g
Carbohydrate24 g
Fibre2 g
Sugars4 g
Protein19 g
Sodium592 mg