Ingredients
- 1 tablespoon vegetable oil
- 1 cup green bell pepper, chopped
- ½ cup onion, finely chopped
- 1 cup tomato, chopped
- 1 dry corn tortilla, cut into 1/2-inch strips
- 3 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh cilantro leaves
Directions
- Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper and onion. Sauté for 3 to 5 minutes, or until the bell pepper and the onion have softened slightly. Add the tomatoes and tortilla strips. Sauté for 3 minutes.
- Add the eggs to the pan and scramble, stirring constantly, until eggs are almost set.
- Sprinkle with cilantro. May serve with salsa.
Image
Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 3 servings
- Calories: 163
- Calories from Fat: 87
- Total Fat: 10
- Cholesterol: 186 mg
- Sodium: 90 mg
- Carbohydrate: 11 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 1 medium-fat protein, 1 fat, 2 vegetable
- Carbohydrate Units: 1