Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Enjoy this one-skillet dish for breakfast, lunch, or dinner.

David Bonom
Recipe by Cooking Light October 2011

Gallery

John Autry; Styling: Cinday Barr

Recipe Summary

hands-on:
28 mins
total:
55 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop.

  • Combine eggs, egg whites, cilantro, and salt in a bowl, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add tortilla strips; sauté 2 minutes, stirring frequently. Reduce heat to medium. Add onion, garlic, and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add roasted bell pepper and egg mixture; cook 2 1/2 minutes or until eggs are set, stirring occasionally. Divide egg mixture evenly among 4 plates; top each serving with 1 1/2 tablespoons salsa and 1 tablespoon cheese.

Nutrition Facts

273 calories; fat 14.5g; saturated fat 3.8g; mono fat 6.6g; poly fat 2g; protein 17g; carbohydrates 20.3g; fiber 2.7g; cholesterol 278mg; iron 1.8mg; sodium 509mg; calcium 115mg.
Advertisement
Advertisement