In a medium bowl, vigorously whisk the eggs until the whites and yolks are fully incorporated. Set aside.
In a medium or large skillet over medium heat, melt the butter. Once the butter is melted, add the egg mixture and scramble, using a silicone or wooden spatula to push the just-cooked parts in so more of the liquid eggs can cook. After about 1 to 2 minutes, once the eggs have cooked about ¾ of the way, sprinkle on the cheese. Gently fold the eggs over to help melt the cheese. Then immediately add the salsa, and stir into the eggs.
As soon as the eggs are just fully cooked (don't overcook them or they will become rubbery), turn off the heat and transfer the salsa eggs onto a plate. Garnish with chopped cilantro and serve with a side of sour cream, if desired.
|Serving Size: 1 Serving (421g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 195 (58%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 65mg||20 %|
|Sodium 1386.4mg||48 %|
|Potassium 842.7mg||22 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 20.2g|
|Protein 15.6g||22 %|
Powered by: USDA Nutrition Database
Calories per serving: 335
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