Tex-Mex Nacho Scramble
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Swap in roasted sweet potato slices for the tortilla chips for a gluten-free burst of color, nutrients, and flavor. A side of sliced mango would add freshness and fiber to your breakfast.
Ingredients
Unsalted butter
1 tsp
Scallions
2 medium, thinly sliced
Egg whites
4 large
Egg
2 large egg(s)
Chili powder
¼ tsp, chipotle
Table salt
⅛ tsp
Reduced fat shredded Monterey Jack cheese
¼ cup(s)
Tortilla chips
10 chip(s)
Salsa
¼ cup(s)
Cilantro
2 Tbsp, chopped fresh
Instructions
1
Melt butter in medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened, 2 minutes.
2
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.
3
Divide tortilla chips evenly between 2 serving plates. Top evenly with egg mixture and salsa. Sprinkle with cilantro.
4
Serving size: 1 plate
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