Mexican Scrambled Egg Tacos

Huevos Revueltos Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 2/3 cup egg mixture and 2 tortillas)

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 289
Fat 14.1 g
Satfat 4.5 g
Monofat 4.3 g
Polyfat 2.4 g
Protein 15.6 g
Carbohydrate 25.3 g
Fiber 3.4 g
Cholesterol 285 mg
Iron 1.9 mg
Sodium 503 mg
Calcium 156 mg

Ingredients

2 teaspoons canola oil
1 jalapeño pepper
3/4 cup thinly sliced green onions
2 garlic cloves, minced
1 3/4 cups chopped plum tomatoes
1/2 teaspoon salt
6 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, warmed
4 lime wedges (optional)
Hot pepper sauce (such as Tabasco, optional)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeño in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeño halves. Add jalapeño, green onions, and garlic to pan; sauté 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.

2. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.

Note:

Jackie Mills, MS, RD,

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