Tex-Mex Nacho Scramble
5
Points®
Temps total: 15 min • Préparation: 10 min • Cuisson: 5 min • Portions: 2 • Difficulté: Facile
Swap in roasted sweet potato slices for the tortilla chips for a gluten-free burst of colour, nutrients, and flavour. A side of sliced mango would add freshness and fibre to your breakfast.
Ingrédients
Unsalted butter
1 tsp(s)
Scallions
2 medium, thinly sliced
Egg whites
4 serving(s), large
Egg
2 large
Chili powder
¼ tsp(s), chipotle variety
Table salt
⅛ tsp(s)
Reduced-fat shredded Monterey Jack cheese
¼ cup(s)
Tortilla chips
10 chip(s)
Fat free salsa
¼ cup(s)
Cilantro
2 tbsp(s), chopped fresh
Instructions
1
Melt butter in medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened, 2 minutes.
2
Lightly beat egg whites, eggs, chipotle powder, and salt in medium bowl. Add egg mixture to skillet and cook, stirring, until scrambled, about 3 minutes. Remove from heat and stir in cheese.
3
Divide tortilla chips evenly between 2 serving plates. Top evenly with egg mixture and salsa. Sprinkle with cilantro.
4
Serving size: 1 plate
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