Nice and easy recipes - Mexican Scrambled Eggs

Mexican Scrambled Eggs

Ingredients

• 3 large tomatoes, cut into 1/2-in. pieces
• 1/2 avocado, cut into 1/2-in. pieces
• 1/2 small red onion, finely chopped
• 1 small jalapeno (seeded for less heat, if desired), thinly sliced
• 1/2 c. cilantro, roughly chopped
• 2 tbsp. fresh lime juice
• kosher salt
• black pepper
• 8 large egg whites, plus 4 yolks
• 1 oz. low-salt tortilla chips (about 12), broken into small pieces
• 1 tbsp. olive oil
• 1/2 small head romaine lettuce, leaves torn

Directions

1. In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and 1/4 teaspoon each salt and pepper.
2. In a bowl, whisk the egg white and yolks with 2 tablespoons water, 1/4 teaspoon salt and 1/2 teaspoon pepper; mix in the chips.
3. Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens and top with the salsa.