4 large egg
⅛ tsp salt
freshly ground pepper to taste
1 tsp extra virgin olive oil
4 oz chopped green chiles
½ cup grated cheddar or pepper Jack cheese
2 cup black bean & tomato salsa (recipe follows) or prepared salsa
¼ cup reduced-fat sour cream
1. Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
2. Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
3. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.
Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
Two Easy Ways to Heat Tortillas:
Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable.
Oven: Preheat oven to 300°F. Stack tortillas (about 4 in a batch) and wrap tightly in foil. Place in oven for 5 to 10 minutes, or until warm.
Related Recipe: Black Bean & Tomato Salsa
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 328
- Calories from fat 135
- Total Fat 15gm 23%
- Saturated Fat 6gm 30%
- Monounsaturated Fat 5gm
- Sodium 783mg 33%
- Total Carbohydrates 34gm 11%
- Fiber 7gm 7%
- Protein 18gm
- Cholesterol 232mg 77%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.