Ingredients Jump to Instructions ↓

  1. 1 tablespoon Pure Wesson® Canola Oil

  2. 1/2 cup finely chopped onion

  3. 1/2 cup finely chopped green bell pepper

  4. 1 tablespoon finely chopped jalapeno pepper

  5. 1 can (14 1/2 oz each) Hunt's® Diced Tomatoes, drained

  6. 1 teaspoon paprika

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon ground black pepper

  10. 4 corn tortillas (6 inch) PAM® Original No-Stick Cooking Spray

  11. 3 cups Egg Beaters® Original

  12. 1 tablespoon finely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Prepare salsa by heating oil in medium saucepan over medium heat. Add onion, bell pepper and jalapeno; cook 3 to 4 minutes or until tender. Add drained tomatoes, paprika, cumin, salt and black pepper; simmer uncovered 5 minutes. Set aside. Spray both sides of a tortilla with cooking spray; place in small 6 to 8-inch nonstick skillet over medium-low heat. Cook first side of tortilla 3 minutes, turn over and carefully pour 3/4 cup Egg Beaters on top of tortilla. Make a line down center of Egg Beaters using 2 heaping tablespoons salsa. Cover pan; cook 8 minutes or until set. Remove from skillet, place on plate and sprinkle with some cilantro. Repeat with remaining ingredients. For a more traditional presentation, substitute 8 whole eggs for the Egg Beaters. After turning tortilla, carefully add 2 eggs on top of tortilla. Make line of salsa between the eggs. Cover; cook 4 minutes or until desired doneness.


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