For a Mexican-style breakfast, fill flour tortillas with seasoned scrambled eggs and top with salsa.
10m
PREP TIME
5m
COOK TIME
216
CALORIES
8
INGREDIENTS
Ingredients
Instructions
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For a Mexican-style breakfast, fill flour tortillas with seasoned scrambled eggs and top with salsa.
10m
PREP TIME
5m
COOK TIME
216
CALORIES
8
INGREDIENTS
Ingredients 4 Servings
- 1 tablespoon butter
- 1/4 cup finely chopped green bell pepper
- 4 large eggs, beaten
-
1/4
teaspoon
Lawry's® Seasoned Salt
![substitution]( "substitution")
Substitutions available
- Lawry's® Garlic Salt with Parsley
- 1/4 teaspoon Lawry's® Colorful Coarse Ground Blend Seasoned Pepper
-
1/4
cup
shredded
Cheddar cheese
![substitution]( "substitution")
Substitutions available
- Monterey Jack cheese
- 4 (6-inch) flour tortillas, warmed
- 1/2 cup prepared salsa
INSTRUCTIONS
- 1 Melt butter in medium nonstick skillet on medium heat. Add bell pepper; cook and stir 3 minutes or until crisp-tender. Add eggs, seasoned salt and seasoned pepper. Cook and stir until eggs are firm. Sprinkle with cheese.
- 2 To serve, spoon 1/4 of the egg mixture into each tortillas. Top with salsa.
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- 1 tablespoon butter
- 1/4 cup finely chopped green bell pepper
- 4 large eggs, beaten
-
1/4
teaspoon
Lawry's® Seasoned Salt
![substitution]( "substitution")
Substitutions available
- Lawry's® Garlic Salt with Parsley
- 1/4 teaspoon Lawry's® Colorful Coarse Ground Blend Seasoned Pepper
-
1/4
cup
shredded
Cheddar cheese
![substitution]( "substitution")
Substitutions available
- Monterey Jack cheese
- 4 (6-inch) flour tortillas, warmed
- 1/2 cup prepared salsa
INSTRUCTIONS
- 1 Melt butter in medium nonstick skillet on medium heat. Add bell pepper; cook and stir 3 minutes or until crisp-tender. Add eggs, seasoned salt and seasoned pepper. Cook and stir until eggs are firm. Sprinkle with cheese.
- 2 To serve, spoon 1/4 of the egg mixture into each tortillas. Top with salsa.
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