Tex-Mex Scrambled Eggs (3 Ww Points) Recipe

Name: Tex-Mex Scrambled Eggs (3 Ww Points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 1/2 ounces canned diced tomatoes, fire roasted-variety; 1/4 teaspoon chili powder, chipotle-variety; 2 tablespoons scallions, minced, green part only; 2 tablespoons cilantro, fresh, minced; 1 tablespoon fresh lime juice; 1/4 teaspoon table salt; 1/8 teaspoon black pepper; 2 large eggs; 3 large egg whites; 1/4 teaspoon dried oregano, crushed; 1/8 teaspoon ground cumin; 1/4 teaspoon table salt; 1/8 teaspoon black pepper; 1 spray cooking spray; 2 small shallots, minced; 1 medium jalapeno pepper, seeded, minced (don't touch seeds with bare hands)

Servings: persons

14 1/2 ounces canned diced tomatoes, fire roasted-variety
1/4 teaspoon chili powder, chipotle-variety
2 tablespoons scallions, minced, green part only
2 tablespoons cilantro, fresh, minced
1 tablespoon fresh lime juice
1/4 teaspoon table salt
1/8 teaspoon black pepper
2 large eggs
3 large egg whites
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
1/4 teaspoon table salt
1/8 teaspoon black pepper
1 spray cooking spray
2 small shallots, minced
1 medium jalapeno pepper, seeded, minced (don't touch seeds with bare hands)

1
To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
2
To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
3
Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
4
Notes.
5
If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
6
To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 14 1/2 ounces canned diced tomatoes, fire roasted-variety, 1/4 teaspoon chili powder, chipotle-variety, 2 tablespoons scallions, minced, green part only, 2 tablespoons cilantro, fresh, minced, and more.

Yes, Tex-Mex Scrambled Eggs (3 Ww Points) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Scrambled Eggs (3 Ww Points)

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