Melt butter in a large, heavy skillet. Add onion and cook until onion is soft, transparent. Add the tomato and cook about 1 minute until remaining moisture is gone. Beat eggs and milk in medium-size bowl.
Add add egg mixture to skillet and cook. Add tortilla chips. Move eggs as needed to just until eggs begin to set. Add cheeses if using jack and cheddar. Continue cooking until eggs set.
Serve on warmed plates, topping each serving with a sprinkling of cheese or velveeta, and peppers. Serve with warmed flour tortillas.
I make these just about every Sunday.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1799g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1285 | ||
Calories from Fat: 401 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 877.9mg | 270 % | |
Sodium 637.2mg | 22 % | |
Potassium 2626.4mg | 69 % | |
Total Carbohydrate 181g | 53 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 152.6g | ||
Protein 50.2g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1285
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