Festival Eggs Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Margarine/Butter1⁄3 Cup (5.33 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Corn tortillas/Flour tortillas12 , cut into thin strips
 Onions2 Medium, chopped to make about 1 cup
 Eggs12 Small, beaten
 Tomatoes4 , chopped
 Jalapeno peppers2 , seeded and chopped
 Snipped cilantro4 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Shredded cheese4 Ounce (1 Cup)

Nutrition Facts

Serving size

Calories 897 Calories from Fat 494

% Daily Value*

Total Fat 55 g85%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol 507.1 mg169%

Sodium 1231.1 mg51.3%

Total Carbohydrates 70 g23.5%

Dietary Fiber 6.4 g25.5%

Sugars 9.1 g

Protein 33 g65.9%

Vitamin A 68.4% Vitamin C 50.7%

Calcium 52.3% Iron 31.8%

*Based on a 2000 Calorie diet

Directions

Heat margarine and oil in 12-inch skillet over medium heat until hot.
Add tortilla strips and onions; cook, turning occasionally, until tortillas are brown.
Mix remaining ingredients except cheese; pour into skillet.
As mixture begins to set at bottom and side, gently lift cooked portion with spatula so that thin uncooked portion can flow to bottom.
Turn egg mixture; cook just until eggs are set but not dry.
Sprinkle with cheese.
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