Scrambled Eggs with Salsa (Huevos a la Mexicana)

by | Mar 3, 2014 | Breakfast, Recipes

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Scrambled Eggs with Salsa (Huevos a la Mexicana)

I have never cared much for eggs, and when I was a child this was the only form in which my mother could get me to swallow them. Here the salsa is made fresh for the dish, but you can also use any leftover salsa.
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Course Breakfast
Cuisine Mexican
Servings 3
Calories 266 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 cup salsa, such as Pico de Gallo Norteño
  • 6 eggs thoroughly beaten, strained
  • 1½ cups tortilla strips broken up into large pieces
  • Salt and freshly ground pepper to taste

Instructions
 

  • Heat vegetable oil in medium skillet. Add salsa and cook for 3 minutes, stirring often.
  • Add eggs to salsa and cook for 3 minutes.
  • Add broken tortilla strips into pan and cook for one more minute stirring well. Serve immediately.

Nutrition

Calories: 266kcalCarbohydrates: 9gProtein: 11gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 327mgSodium: 175mgPotassium: 121mgSugar: 1gVitamin A: 475IUCalcium: 49mgIron: 2mg
Keyword eggs, salsa, tortilla strips
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.