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Festival Eggs Recipe
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Corn tortillas/Flour tortillas||12 , cut into thin strips|
|Onions||2 Medium, chopped to make about 1 cup|
|Eggs||12 Small, beaten|
|Tomatoes||4 , chopped|
|Jalapeno peppers||2 , seeded and chopped|
|Snipped cilantro||4 Tablespoon|
|Shredded cheese||4 Ounce (1 Cup)|
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
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.