Tex-Mex Nacho Scramble
2 medium, thinly sliced
¼ tsp, chipotle
reduced-fat shredded Monterey Jack cheese
1 oz, tri-color variety (approx= 1/2 cup)
fat free salsa
2 Tbsp, chopped fresh
- Melt butter in medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened, 2 minutes.
- Meanwhile, 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.
- Divide tortilla strips evenly between 2 serving plates. Top evenly with egg mixture and salsa. Sprinkle with cilantro.
- Per serving (1 plate)