Mexican · Brunch
Scrambled Eggs With Fried Tortilla Strips (High-Protein)
Scrambled eggs cooked with fried corn tortilla strips, black beans, cotija cheese and salsa, finished with cilantro. Whole eggs and extra egg whites raise the protein load while black beans and a heavier tortilla-strip count push fibre well above a standard migas plate, keeping the salty, tomato-flecked Mexican breakfast character intact.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
50.6gProtein
21.6gFat
25.8gCarbs
4.3gSugar
6.9gFiber
1180mgSodium
627mgChol
6.9gSat Fat
870mgPotassium
260mgCalcium
5.4mgIron
2.3mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Crack the whole eggs and egg whites into a bowl, whisk with salt and black pepper until uniform, and cut the tortilla into thin strips.
2
Heat the oil in a nonstick skillet over medium-high heat and fry the tortilla strips 2–3 minutes, tossing often, until golden and crisp at the edges.
3
Cook the onion and jalapeno in the same skillet over medium heat for 2 minutes until softened, then stir in the crushed tomato, salsa and black beans.
4
Pour the whisked eggs into the skillet over medium-low heat and fold gently for 2–3 minutes until just set, working off heat toward the end for soft curds.
5
Fold most of the fried tortilla strips and cotija cheese into the eggs, then transfer to a plate and scatter the reserved strips, remaining cheese and cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs plus 2 large egg whites (200g eggs + 60g egg whites)
- 22 corn tortilla (60g)
- 4 tsp4 tsp vegetable oil, for frying
- 1/2 cup60g, a quarter of a 15 oz can black beans
- 4 tbsp60g canned crushed tomato
- 4 tbsp40g onion
- 2 tbsp20g jalapeno, seeds removed
- 2 tbsp30g tomato salsa
- 3 tbsp40g cotija cheese
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
