Mexican · Breakfast
Scrambled Eggs With Fried Tortilla Strips (Low-Calorie)
Two whole eggs scrambled softly with tomato, onion, and jalapeño, folded together and topped with lightly pan-toasted corn tortilla strips. Finished with cilantro and a squeeze of lime, this Mexican migas-style dish delivers classic flavour at a fraction of the calories and fat of deep-fried versions.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
334Calories
16.2gProtein
22.8gFat
17.8gCarbs
3.7gSugar
3.2gFiber
280mgSodium
776mgChol
6.2gSat Fat
485mgPotassium
110mgCalcium
2.8mgIron
1.2mcgVitamin B12
15mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Whisk 200g eggs in a small bowl with a pinch of salt and black pepper until frothy and fully combined.
2
Crisp
Heat a nonstick pan over medium heat with olive oil, add tortilla strips, and toast for 3 minutes tossing often until edges curl and turn golden.
3
Saute
Push tortilla strips aside, add onion, tomato, and jalapeño to the empty space, sauté over medium heat 2 minutes until onion turns translucent.
4
Fold
Pour whisked eggs into the pan over vegetables, let set 10 seconds, then fold everything together gently over medium-low heat 2 minutes until just set and glossy.
5
Plate
Slide eggs and tortilla strips onto a plate, scatter cilantro over top, and serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 22 corn tortilla (60g), cut into thin strips
- 2 tsp2 tsp olive oil
- 80g80g onion
- 90g90g tomato
- 2 tbsp2 tbsp jalapeño
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, a pinch
- black pepper, a pinch
