Photo of Egg and tortilla scramble with salsa by WW

Egg and tortilla scramble with salsa

SmartPoints® value per serving
Total Time
20 min
15 min
5 min
This is a quick and easy riff on the classic Mexican dish called chilaquiles that uses the previous days leftovers in a hearty one-pan meal. It is made by simmering day-old tortillas that have been cut into strips with eggs, salsa, cheese, and spices to create a zesty, hearty scramble. Servings are traditionally topped with fresh crema when served, but a dollop of fat-free sour cream is a worthy substitution. This version gets spooned into fresh tortillas and rolled up like a burrito. Tuck in a few fresh cilantro leaves and jalapeno slices inside, if you like a spicy start to your day. 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.


Canola oil

1 tsp

Corn tortilla(s)

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

Regular liquid egg substitute

½ cup(s)

Shredded fat-free Cheddar cheese

3 Tbsp, extra-sharp variety

Fat free salsa

½ cup(s)

Flour tortilla(s)

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


  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.