• 4servings
  • 273calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium red bell pepper

  2. 6 large eggs

  3. 4 large egg whites

  4. 2 tablespoons chopped fresh cilantro

  5. 1/4 teaspoon salt

  6. 4 teaspoons olive oil

  7. 4 (6-inch) corn tortillas, cut into 1/2-inch strips

  8. 1 1/2 cups chopped onion

  9. 2 garlic cloves, minced

  10. 1 jalapeño pepper, seeded and chopped

  11. 6 tablespoons salsa verde

  12. 1/4 cup crumbled queso fresco

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop.

  3. Combine eggs, egg whites, cilantro, and salt in a bowl, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add tortilla strips; sauté 2 minutes, stirring frequently. Reduce heat to medium. Add onion, garlic, and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add roasted bell pepper and egg mixture; cook 2 1/2 minutes or until eggs are set, stirring occasionally. Divide egg mixture evenly among 4 plates; top each serving with 1 1/2 tablespoons salsa and 1 tablespoon cheese.


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