
Scrambled Eggs in a Tortilla with two salsas

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What makes scrambled eggs and a tortilla more than just something easy to throw together is having a good salsa, and there are some pretty good commercial ones on the market. Or take a few minutes to make your own instead of reaching for a jar. I offer a choice of salsas here, a fresh one made with ripe tomatoes and an avocado and a cooked one, a salsa ranchera, which is, of course, classic with huevos rancheros. I like beer with chile and salsa, but a Kabinett Riesling from Germany, with its low alcohol, zippy acidity, and lively fruit, would also be good with the eggs and avocado.
ingredients
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serves: 4
Salsa Cruda with Avocado
Salsa Ranchera
6-8 eggs
sea salt
3 tablespoons butter or olive oil
crumbled feta cheese, fresh goat cheese, or grated Jack cheese
chopped cilantro
4 large whole wheat tortillas
Nutrition Facts
Scrambled Eggs in a Tortilla with two salsas
Servings Per Recipe: 4
Amount per Serving
Calories: 265
- Total Fat: 17.3 g
- Saturated Fat: 8.1 g
- Trans Fat: 0.4 g
- Cholesterol: 268.6 mg
- Sodium: 361.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.9 g
- Sugars: 0.8 g
- Protein: 10.9 g
preparation

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