Easy Mexican Egg Scramble
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
4 corn tortillas (6 inch), cut into bite-size pieces
1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
4 eggs, lightly beaten
1/2 cup shredded reduced fat Colby Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 292 mg | 28% |
Carbohydrate | 27 g | 9% |
Cholesterol | 194 mg | 65% |
Total Fat | 9 g | 14% |
Iron | 2 mg | 12% |
Calories | 256 kcal | 13% |
Sodium | 541 mg | 23% |
Protein | 15 g | 30% |
Saturated Fat | 4 g | 18% |
Sugars | 3 g | 0 |
Vitamin C | 4 mg | 7% |
Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add tortillas and beans; cook 2 to 3 minutes or until hot. Add undrained tomatoes; stir to combine.
Push bean mixture to one side of skillet. Add eggs; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set. Combine with bean mixture; top with cheese.
Easy Mexican Egg Scramble