Scrambled egg breakfast to go-low sodium opt
By
Lynn Socko
@lynnsocko
1
A great way to serve breakfast on a busy morning. You could put anything in the "to go" bowl!
Ingredients
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·**8
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·**tortilla molds, or metal bowls
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·**eggs
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·**2 % cheddar cheese
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·**pico de gallo
How to Make Scrambled egg breakfast to go-low sodium opt
- Flour Tortillas-sodium free (low sodium opt)
Or use store bought flour tortillas. - I usually fix 2-3 eggs per person when scrambling them. For a dozen eggs I used 1/2 c. of fresh pico de gallo.
- Place the pico in a non stick skillet and simmer for about 10 min. till veggies begin to get tender, you may want to use about 1/2 tsp or so of olive oil or butter. Break eggs in a mixing bowl and whisk vigorously. The better you whip them the fluffier they will be when you cook them.
- Once veggies are tender pour in eggs and stir constantly till eggs are set. If you want to add cheese, add at the end of cooking time. Remove from heat and continue to stir until cheese is melted. You can also place a lid on the skillet after removing from heat to help cheese melt.
- Use cooked tortillas. Micro for 45-60 seconds to soften. Place in tortilla cups, or metal bowls and bake 400° for about 7-10 minutes till lightly browned. Let cool and add eggs or other breakfast goodies inside.
