Ingredients
- 4 corn or flour tortillas
- 1 tsp. vegetable oil, preferably canola oil
- 1/2 cup chopped scallions (4-6 scallions)
- 2 red potatoes, cooked, peeled, if desired, and diced (1 1/2 cups)
- 1 tomato, seeded and diced
- 1 4-oz. can chopped green chilies, drained
- Salt & freshly ground black pepper to taste
- 2 large eggs
- 2 large egg whites
- Pinch of cayenne pepper
- 2 Tbsp. chopped fresh cilantro
- 1/2 cup tomato salsa
- 1/4 cup grated low-fat Cheddar or Monterey Jack cheese
Preparation
Step 1
Preheat oven to 325 degrees F. Wrap tortillas in aluminum foil and place in the oven for 5 to 10 minutes to warm. In a large nonstick skillet, heat oil over medium heat. Add 1/3 cup scallions and potatoes and sauté 1 minute. Add tomatoes and chilies and sauté until heated through, about 2 minutes. Season with salt and black pepper.
Push the vegetables away from the center of the skillet. In a small bowl, beat eggs, egg whites and cayenne pepper together with a fork. Pour the egg mixture into the center of the skillet and cook, stirring the egg mixture with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle cilantro over and stir the eggs and vegetables together. Taste and adjust seasonings. Divide the egg mixture among the warmed tortillas and roll each one into a log. Top each one with a spoonful of salsa, a little cheese and some of the remaining chopped scallions.
Serve immediately.