Mexican · Brunch
Skillet Eggs Scrambled with Tortilla Strips (High-Protein)
A Mexican skillet dish of scrambled eggs and egg whites folded with crisped corn tortilla strips, black beans, cotija cheese, tomato and onion. Finished with fresh jalapeño, cilantro and lime, this protein-boosted breakfast delivers substantial, savory nutrition in a single skillet.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
505Calories
51.3gProtein
22.1gFat
28.4gCarbs
4.9gSugar
6.8gFiber
1120mgSodium
396mgChol
8.9gSat Fat
870mgPotassium
420mgCalcium
4.1mgIron
1.6mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk together the 199g of whole eggs and egg whites with salt until frothy.
2
Crisp
Heat oil in a nonstick skillet over medium-high heat; fry tortilla strips 2–3 minutes, stirring, until golden and stiffened.
3
Fold
Add onion, tomato and jalapeño to the skillet, cook 2 minutes until onion softens, then pour in egg mixture and black beans, folding gently over medium-low heat 3 minutes until soft curds form.
4
Plate
Scatter crisped tortilla strips, cotija cheese and cilantro over eggs, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs and egg whites (2 large eggs plus 3 large egg whites)
- 22 corn tortilla (60g), cut into strips
- 86g86g black beans, canned
- 86g86g cotija cheese, crumbled
- 90g90g tomato
- 40g40g white onion
- 28g28g jalapeño, seeds optional
- 16g16g cilantro
- 10ml10ml vegetable oil
- 1/4 tsp1/4 tsp salt
- 22 lime wedge
