Scrambled eggs in a pan
Prep time

Cook time

Total time


Serves: 4

  • 4 9-inch whole-wheat flour tortillas
  • 4 large eggs
  • ⅛ teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1 teaspoon extra-virgin olive oil
  • 1 4-ounce can chopped green chiles
  • ½ cup grated cheddar, or Pepper Jack cheese
  • 2 cups prepared salsa
  • ¼ cup reduced-fat sour cream

  1. Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
  2. Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1½ to 2½ minutes.
  3. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.

Nutrition Information
Calories: 328 Fat: 15 g Carbohydrates: 34 g Sodium: 783 mg Fiber: 7 g Protein: 18 g