Mexican Scrambled Eggs

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Mexican Scrambled Eggs
Prep/Cook
30 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

1 cup Simple Truth Organic Mild Salsa
1 cup Simple Truth Organic Black Beans, drained
1/4 cup fresh Simple Truth Organic Cilantro, chopped and divided
Coarse salt and freshly ground pepper, to taste
4 tablespoons Simple Truth Organic Salted Butter
8 large eggs
1 tablespoon water
8 ounces cream cheese cut into small pieces
8 tostada shells
1/2 cup shredded Monterey Jack cheese

Directions

  1. Preheat oven to 200 degrees.
  2. In a medium bowl, stir together the salsa, beans and half of the cilantro. Season with salt and pepper and set aside.
  3. Melt the butter in a large skillet over medium heat. Whisk the eggs and the remaining cilantro with the water in a large bowl and season with salt and pepper. Pour the egg mixture into the skillet. Add the cream cheese pieces and cook the eggs until they are creamy and softly set, stirring constantly, about 5 minutes.
  4. Meanwhile, heat the tostada shells directly on the oven rack for about 5 minutes or until warm.
  5. Spoon the eggs onto the tostada shells and top with the salsa mixture and shredded cheese.

Nutritional Info *per serving

tostada:327 per
grams protein 16
grams total fat 20
grams fiber 5
grams saturated fat 10
grams carbohydrates 20
mgs cholesterol 302
mgs sodium 386

Nutritional Info *per serving

tostada:327 per
grams protein 16
grams total fat 20
grams fiber 5
grams saturated fat 10
grams carbohydrates 20
mgs cholesterol 302
mgs sodium 386