Salsa Scrambled Eggs

Salsa Scrambled Eggs

Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium.

Ingredients 1 serving

• 2 large eggs
• 1 tablespoon shredded Jack cheese
• 1 tablespoon fresh salsa

• 2 corn tortillas, warmed
• 1 teaspoon fresh cilantro

Preparation

• 
  
• Active10 m
• Ready In10 m

1. Beat eggs in a bowl. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring, until almost firm; stir in cheese and salsa. Spoon onto tortillas and top with cilantro.

• To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

• Serving size: 2 tacos
• Per serving: 279 calories; 13 g fat(5 g sat); 3 g fiber; 23 g carbohydrates; 17 g protein; 52 mcg folate; 378 mg cholesterol; 1 g sugars; 0 g added sugars; 695 IU vitamin A; 0 mg vitamin C; 153 mg calcium; 2 mg iron; 319 mg sodium; 280 mg potassium
• Carbohydrate Servings: 1½
• Exchanges: 1½ starch, 2 medium-fat meat

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