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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


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


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.


  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.
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