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Description
Food Network Mag
Ingredients
US|METRIC
4 SERVINGS
- 1 avocado (diced)
- 1 plum tomato (large, diced)
- 1 jalapeno pepper (seeded and chopped, optional)
- 2 Tbsp. chopped fresh cilantro (plus leaves for topping)
- 2 limes
- 8 large eggs
- kosher salt
- 1 Tbsp. unsalted butter
- 2 bell peppers (any color, sliced)
- 1 Vidalia onion (or other sweet yellow onion, halved and sliced)
- 1 3/4 cups Monterey Jack cheese (shredded, about 6 ounces)
- 8 flour tortillas (6 -inch)
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Directions
- Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.
- Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.
- Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.
NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories760Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol475mg158% |
Sodium1200mg50% |
Potassium810mg23% |
Protein35g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber10g40% |
Sugars8g |
Vitamin A30% |
Vitamin C120% |
Calcium60% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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