Scrambled Eggs in a Tortilla with two salsas


by: Gillian

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.


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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

how is this calculated?

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1.  Make the salsas. If you have refrigerated them, give them time to warm up to room temperature before serving them with the warm eggs.

2.  Heat a griddle or large skillet and have a clean dish towel at hand. Beat the eggs in a bowl with 1/2 teaspoon salt and 2 tablespoons water. Melt the butter in a wide skillet. When foamy, pour in the eggs, lower the heat, and cook, stirring constantly until the curds form and are as wet or as dry as you like them. Add the cheese and the cilantro toward the end. At the same time, start warming the tortillas by placing them on the hot griddle or skillet, turning them to warm both sides. As they get hot, stack and wrap them in the towel.

3.  Divide the eggs among the warm tortillas, spoon over the salsa, fold the tortillas around the eggs, and serve. If using the warm salsa ranchera, fold the tortilla over the eggs, then smother it with the salsa and add a little extra cheese.

Cooks' note:
It takes a bit of coordination to have the tortillas and eggs arrive properly cooked at the same moment. To help things along, have your table set, make your salsa(s) first, then cook the eggs and warm the tortillas at the same time. Even better, have someone else take care of the tortillas while you make the eggs.

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