Reviews (2) Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 07/27/2013 A little fresh cilantro can't hurt :) Martha Stewart Member Rating: Unrated 05/15/2013 Yum!!!
Back to Southwest Egg Scramble All Reviews for Southwest Egg Scramble - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Southwest Egg Scramble Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Ingredients Ingredient Checklist 2 teaspoons olive oil 1/2 diced orange bell pepper, ribs and seeds removed 1 thinly sliced scallion 1/2 cup frozen corn kernels 1/4 teaspoon ground cumin Coarse salt Ground pepper 2 large eggs 2 large egg whites 1/4 cup shredded white cheddar (1 ounce) 1/4 cup fresh prepared salsa 1/2 pitted and diced avocado 2 6-inch whole-wheat flour tortillas, warmed according to package instructions
Gallery Southwest Egg Scramble
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Gallery
Southwest Egg Scramble
Southwest Egg Scramble
Southwest Egg Scramble
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 2
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 2
2
Ingredients
Ingredients
- 2 teaspoons olive oil 1/2 diced orange bell pepper, ribs and seeds removed 1 thinly sliced scallion 1/2 cup frozen corn kernels 1/4 teaspoon ground cumin Coarse salt Ground pepper 2 large eggs 2 large egg whites 1/4 cup shredded white cheddar (1 ounce) 1/4 cup fresh prepared salsa 1/2 pitted and diced avocado 2 6-inch whole-wheat flour tortillas, warmed according to package instructions
Directions
In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
Reviews (2)
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 07/27/2013 A little fresh cilantro can't hurt :) Martha Stewart Member Rating: Unrated 05/15/2013 Yum!!!
Reviews (2)
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1
Add Rating & Review
8 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1
8 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1
8 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1
5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 07/27/2013 A little fresh cilantro can't hurt :) Martha Stewart Member Rating: Unrated 05/15/2013 Yum!!!Martha Stewart Member
Rating: Unrated 07/27/2013
A little fresh cilantro can’t hurt :)
Rating: Unrated
Rating: Unrated 05/15/2013
Yum!!!
All Reviews for Southwest Egg Scramble
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Southwest Egg Scramble
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
