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Taco Scrambled Eggs Recipe
|Eggs||6 , beaten|
|Reconstituted nonfat dry milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Bottled hot pepper sauce||2 Dash (Adjust Quantity As Per Taste)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped canned green chili peppers||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Medium, peeled, seeded and chopped|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Chili powder||2 Teaspoon|
Serving size: Complete recipe
Calories 1117 Calories from Fat 707
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 40.4 g202.1%
Trans Fat 0 g
Cholesterol 1415.9 mg
Sodium 2148.6 mg89.5%
Total Carbohydrates 40 g13.4%
Dietary Fiber 8.3 g33.4%
Sugars 25.8 g
Protein 64 g128.5%
Vitamin A 170.1% Vitamin C 94.4%
Calcium 96.8% Iron 46.2%
*Based on a 2000 Calorie diet
In skillet cook onion and green chili peppers in butter or margarine till onion is tender but not brown.
Add the egg mixture.
Cook with out stirring till egg mixture begins to set on bottom and around edges.
Lift and fold the partially cooked eggs with a spatula so uncooked portion flows underneath.
Continue cooking 5 to 8 minutes or till eggs are cooked throughout but still glossy and moist.
Add the chopped tomato.
Cover and cook 1 minute.
Serve eggs on shredded lettuce, if desired.
Combine yogurt and chili powder; pass to dollop atop eggs and lettuce.