Mexican Style Scrambled Eggs Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| 1/4 cup chopped red or green sweet pepper | ||
| 1 8-ounce carton refrigerated or frozen egg product, thawed | ||
| 1/4 cup fat-free milk | ||
| Black pepper | 1/8 Teaspoon | |
| Flour tortillas | 4 7 inch | |
| Butter/Margarine | 1 Teaspoon | |
| Sharp cheddar cheese | 1/2 Cup (16 tbs) | |
| Bottled salsa | 1/3 Cup (16 tbs) | |
Directions
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.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until 'warm.
Meanwhile, in a large skillet melt margarine 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.
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.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until 'warm.
Meanwhile, in a large skillet melt margarine 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.
Chef
