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Photo of Egg and Tortilla Scramble with Salsa by WW

Egg and Tortilla Scramble with Salsa

4
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Easy
This is a quick and easy riff on the classic Mexican dish called chilaquiles that uses the previous day's leftovers in a hearty one-pan meal. It is made by simmering day-old tortillas with eggs, salsa, cheese, and spices to create a zesty, hearty scramble. This version gets spooned into fresh tortillas and rolled up like a burrito. Enjoy one burrito and wrap the other in plastic and refrigerate for another morning. Simply remove the plastic, wrap the burrito in a paper towel and reheat it in the microwave for a minute or two.

Ingredients

Canola oil

1 tsp(s)

Corn tortilla

1 small, 6-inch, halved and cut into thin strips

Liquid egg substitute

½ cup(s)

Shredded fat-free Cheddar cheese

3 tbsp(s), extra-sharp variety

Salsa

½ cup(s)

Flour tortilla

2 small, 6-inch each, warmed according to package directions

Instructions

  1. Heat the oil in a small nonstick skillet over medium-high heat. Add the corn tortilla strips and cook, stirring, until crisped and golden, about 2 minutes. Add the egg substitute and cook, stirring, until it is nearly set, about 30 seconds. Stir in the cheese and 2 tablespoons of the salsa; continue cooking until the eggs are cooked through and the cheese melts, about 1 minute.
  2. Spread half of the egg mixture in the center of each flour tortilla, roll up, and serve at once with the remaining salsa on the side. Yields 1 tortilla per serving.

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