Ingredients for Betty Crocker's Tex Mex Scrambled Eggs
- 6 corn tortillas
- 1 tablespoon vegetable oil
- 2 tablespoons chopped green onion
- 4 eggs, lightly beaten
- 1/4 teaspoon salt
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped tomato
- 1 tablespoon chopped fresh cilantro
- 1/4 cup shredded cheddar cheese
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How to Make Betty Crocker's Tex Mex Scrambled Eggs
- Cut each tortilla into 12 wedges.
- Heat 1 tablespoon of vegetable oil in a large nonstick frying pan over medium heat until hot.
- Add the tortilla wedges and stir frequently until golden brown and crispy (about 3-4 minutes).
- Reduce heat to low.
- Add the chopped green onion and stir for one minute.
- Pour the lightly beaten eggs over the tortilla mixture.
- As the eggs begin to set on the bottom and sides, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath.
- Do not stir constantly; let the eggs cook gently.
- Sprinkle with 1/4 cup of shredded cheddar cheese and let it melt.
- Top with 1/4 cup of diced tomato.
- Sprinkle with 1 tablespoon of fresh chopped cilantro.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
61g
Carbs
8g
