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    Thrive On

    Salsa Scrambled Eggs

    Low SodiumLow PotassiumLow ProteinVegetarianDiabetes-FriendlyNo ShellfishNut-FreeGluten-FreeAmericanSouthwestBreakfast
    1 serving
    Active time: 10 minutes
    Total time: 10 minutes

    Nutrition Per Serving

    • Calories279 cal
    • Total Fat13 g
    • Saturated Fat4.7 g
    • Cholesterol1 mg
    • Sodium320 mg
    • Carbohydrate Total23.3 g
    • Protein17.3 g
    • Phosphorus386 mg
    • Potassium279 mg
    • Fiber3.3 g
    • Calcium153 mg

    Ingredients

    • 2 large eggs
    • 1 tablespoon shredded Jack cheese
    • 1 tablespoon fresh salsa
    • 2 corn tortillas, warmed
    • 1 teaspoon fresh cilantro

    Description

    Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium.

    Directions

    1. Beat eggs in a bowl. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring, until almost firm; stir in cheese and salsa. Spoon onto tortillas and top with cilantro.
    © Meredith Operations Corporation. All rights reserved. Used with permission.