Mexican-Style Scrambled Eggs

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Breakfeast Phase 2


  • 1 cup water
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped red or green sweet pepper
  • 1 8-ounce carton refrigerated or frozen egg product, thawed
  • 1/4 cup skim or fat-free milk
  • 1/8 teaspoon black pepper
  • 4 7-inch whole wheat tortillas, about 1 oz
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1/3 cup bottled salsa


  1. Instructions
  2. In a small saucepan combine water, green onions, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until vegetables are tender. Drain well. In a medium bowl stir together egg product, milk, and black pepper. Stir in cooked vegetables.

  3. Stack tortillas; wrap in foil. Bake in a 350°F oven about 10 minutes or until warm. [Or just before serving, cover and microwave tortillas on 100-percent power (high) about 1 minute.]

  4. Meanwhile, in a large skillet heat oil over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath. Sprinkle with cheese. Continue cooking for 2 to 3 minutes or until eggs are cooked through but still glossy and moist.

  5. To serve, immediately spoon egg mixture down the center of each warm tortilla. Fold tortilla in half or roll up. Top with salsa.

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