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Southwest Tortilla Scramble Recipe

Southwest Tortilla Scramble Recipe

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. YIELD: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


  • 1. In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.
  • 2. 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. Yield: 2 servings.

Nutritional 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.

Reviews for Southwest Tortilla Scramble

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Reviewed Jan. 5, 2015

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

Reviewed 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."

Reviewed 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."

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