Wednesday, June 3, 2015

Mexican Scrambled Egg Whites

Mexican food.....and breakfast.....combined into one? Those are both two of my favorite things in the world of food, and they always make a GREAT combination! I could eat eggs for every meal of the day, and adding in cilantro, bright peppers and fresh tomato makes it even better!


1/4 c. minced red onion
1/4 c. fresh cilantro
2 small red potatoes, diced
1 c. chopped Mini sweet bell peppers, multi-color
1/2 c. fresh Queso Fresco, crumbled
1/2 c. liquid Egg Whites
1 tsp. salt
1/2 tsp. fresh cracked pepper
4 small soft tortilla shells

Spray a medium size skillet with non stick cooking spray and set at medium heat. Add the diced red potatoes and onion and stir together. Cover with a lid and let cook for 4-5 minutes, stirring occasionally. Add the colored peppers and continue to cook for two more minutes. Pour in the egg whites and stir occasionally as you would while making scrambled eggs. Season with salt and pepper and add in about 1/4 c. of the crumbled Queso Fresco. Stir everything together well and divide onto two plates. Top each with half of the remaining cheese and fresh cilantro. Heat the tortillas in the microwave between paper towel for 20 seconds to get them warm. Serve on the side.

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