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Ingredients
- 3 large eggs
- 3 large egg whites
- 1 tablespoon canola oil
- 4 (6-inch) corn tortillas, cut into 1/2-inch-wide strips
- 1/2 cup chopped onion
- 1/4 cup chopped seeded jalapeño peppers (about 2 large)
- 2/3 cup lower-sodium salsa
- 1.3 ounces Monterey Jack cheese, shredded (about 1/3 cup)
- 1/2 cup sliced green onions
- Hot sauce (optional)
- Lower-sodium red salsa (optional)
- Lower-sodium green salsa (optional)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Place eggs and egg whites in a bowl; stir with a whisk until blended.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tortilla strips to pan, and cook 3 minutes or until brown, stirring frequently. Remove from pan and drain on paper towels. Add onion and jalapeño peppers to pan; sauté 2 minutes or until tender. Stir in 2/3 cup salsa, and cook, stirring constantly, 1 minute.
3. Add egg mixture; cook 2 minutes or until eggs are soft-set, stirring occasionally. Sprinkle egg mixture with cheese. Cook 30 seconds or until cheese melts. Top with green onions, reserved tortilla strips, and serve immediately. Serve with hot sauce, red salsa, or green salsa, if desired.
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