Mexican Eggs in Tortilla Cup

Great for spicing up a vegetarian dinner or weekend brunch! This fast and easy recipe is full of zest, satisfying and nutritious. Ground cumin and a dose of chili powder combine with AllWhites® in a baked tortilla cup. 
  • 4 (7 to 8-inch) 100% whole wheat flour tortillas 
  • 2 cups (16 ounces) AllWhites® 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon ground cumin 
  • 1/2 cup Crystal Farms® Reduced Fat Shredded Marble Jack Cheese 
  • 1/4 cup light sour cream
  • 4 teaspoons salsa 
  • 2 tablespoons chopped green onions 
Directions:  Heat oven to 400° F. Place four 6-ounce custard cups upside down onto cookie sheet. Lightly spray both sides of each tortilla with nonstick cooking spray. Place each tortilla over custard cup pressing lightly to cover. 

Bake 8 to 10 minutes or until tortillas are light golden brown. Place cups upright on cooling rack.  Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray. Cook Allwhites over medium heat. As egg starts to set use spatula to lift edge of cooked eggs letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist. Stir in chili powder and cumin. Sprinkle with cheese. 

Place each tortilla cup upright on serving plate. Fill each cup with an equal portion of AllWhites mixture. Top each with 1 tablespoon sour cream, 1 teaspoon salsa. Sprinkle with green onions. Time-To-Table: 15 minutes Serves: 4 

Nutritional Info:  Amount Per Serving 20g 194 Protein Calories Serving Size: 1/4th of recipe Calories: 194 % Daily Value* Total Fat 6 (g) 9% Sat Fat 3 (g) 16% Trans Fat 0 (g) Cholesterol 15 (mg) 5% Sodium 510 (mg) 21% Total Carbohydrate 16 (g) 5% Dietary Fiber 3 (g) 11% Sugar 2 (g) Protein 20 (g) 40% Calcium 138 (mg) 14% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: All Whites Egg Whites 

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