Scrambled egg chilaquiles
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Our take on a classic Mexican breakfast dish. Crisp tortilla chips, drizzled with salsa and topped with scrambled eggs. Add jalapeños, radishes and coriander if you have them on hand too.
Ingredients
Egg, whole, raw
5 medium, raw
Skimmed Milk
2 tablespoon(s)
Ground Cumin
¼ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Tortilla chips
3 bag(s), standard
Tomatillo salsa
40 g
Half fat Cheddar cheese
40 g, grated
Spring Onions
4 medium
Chilli, green or red
1 individual, sliced to serve (optional)
Instructions
1
In a medium bowl, beat the eggs, milk and cumin together, season then set aside.
2
Mist a medium nonstick frying pan with cooking spray set over a medium-low heat. Pour the egg mixture into the pan and cook for 2-3 minutes, stirring constantly until soft-scrambled, or until desired consistency. Remove from the heat and set aside.
3
Arrange the tortillas on 4 plates. Divide the eggs over the tortillas & top each plate with the salsa, cheese, spring onions and chilli (if using).
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