Egg and Tortilla Scramble with Salsa
4
Points®
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
Corn tortilla
1 tortilla(s), small, 6-inch, halved and cut into thin strips
Liquid egg substitute
½ cup(s)
Shredded fat free Cheddar cheese
3 Tbsp, extra-sharp variety
Salsa
½ cup(s)
Flour tortilla
2 tortilla(s), 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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