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Mexican Scrambled Eggs Recipe
|Mushrooms||1⁄4 Pound, sliced|
|Sliced green onion||14 Cup (224 tbs)|
|Seeded chopped canned california green chiles||1 Tablespoon|
|Shredded cheddar cheese/Shredded jack cheese||4 Ounce (1 Cup)|
|Avocado||1 Small, peeled, pitted, and sliced|
|Red taco sauce||1⁄4 Cup (4 tbs) (Or Green)|
Calories 808 Calories from Fat 460
% Daily Value*
Total Fat 52 g80.5%
Saturated Fat 25 g124.8%
Trans Fat 0 g
Cholesterol 516 mg
Sodium 1303.4 mg54.3%
Total Carbohydrates 53 g17.7%
Dietary Fiber 23.3 g93.1%
Sugars 13.3 g
Protein 39 g78%
Vitamin A 437% Vitamin C 397%
Calcium 77.6% Iron 73.4%
*Based on a 2000 Calorie diet
Add mushrooms, onion, and chiles; cook, uncovered, until mushrooms are limp and liquid has evaporated (about 5 minutes).
Meanwhile, arrange tortillas on a baking sheet; sprinkle evenly with cheese and place in a 350° oven until cheese is melted (about 4 minutes).
Beat eggs and salt until blended; pour into mushroom mixture and cook, lifting cooked portion with a wide spatula to allow uncooked egg to flow under.
Cook until done to your liking.
Spoon eggs over cheese-topped tortillas; top with avocado slices.
Pass taco sauce.
Serve with knife and fork.