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Southwest Tortilla Scramble

Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 4 large egg whites
  • 2 large eggs
  • 1/4 teaspoon pepper
  • 2 corn tortillas (6 inches), halved and cut into strips
  • 1/4 cup chopped fresh spinach
  • 2 tablespoons shredded reduced-fat cheddar cheese
  • 1/4 cup salsa


  • In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.
  • Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.
Nutrition Facts
1 cup: 195 calories, 7g fat (3g saturated fat), 217mg cholesterol, 391mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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  • Denise
    Apr 21, 2019

    I've made a version of this that my mom taught me many years ago that is very basic (eggs, corn tortillas, salt and pepper). One key difference is to fry the corn tortilla's in some butter first until they are a little browned and then add the egg mixture to the pan. This brings out the flavor of the tortilla and they won't be soggy.

  • cozykitchen
    Jun 19, 2018

    No comment left

  • KarenKeefe
    Jan 5, 2015

    Agreed. The torn corn tortilla added is not a good idea. Pretty basic recipe.

  • Butcher2boy
    Nov 14, 2013

    I omitted sustituted the egg whites and added 2 whole eggs. Tossed in some leftover peppers and onions. I wasn't thrilled with the cut up corn tortillas, not sure if I'll make this again.

  • mhickieaz
    Nov 4, 2013

    Excellent! I made this for a friend visiting from England. I added just 1/4 teaspoon ground cumin seed and just a few small diced red and yellow pepper. So easy and quick.