Southwestern Scramble

Southwestern Scramble

Prep:
5 mins
Cooking:
10 mins
Level:
Easy
Yields:
4 servings

Corn tortilla strips, green chiles and cheese turn ordinary scrambled eggs into this Southwestern Scramble. Top with salsa, avocado and green onions for a pretty presentation. Serve with beans if desired.

Ingredients

  • 8 large eggs, well-beaten
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup (4 oz.) shredded Mexican blend cheese, divided
  • 2 tablespoons diced green chilies
  • 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 oz.) black beans, rinsed and drained (optional)

Directions

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/4 servings of recipe
  • Calories 340
  • Calories from Fat 200

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 22g 34%
  • Saturated Fat 11g 55%
  • Cholesterol 460mg 153%
  • Sodium 720mg 30%
  • Carbohydrates 13g 4%
  • Dietary Fiber 1g 4%
  • Sugars 5g
  • Protein 22g
  • Vitamin A 20%
  • Vitamin C 30%
  • Calcium 35%
  • Iron 10%

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