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Eggchilada

Eggchilada

Eggchilada

Serving Size: 1

Ingredients
Quantity
eggs
2
flour tortilla, large
1
salsa
2 tablespoons
cheddar cheese, shredded
2 tablespoons

Directions

Beat eggs and pour into a non-stick skillet over medium heat. As eggs begin to set, gently draw a pancake turner across the bottom of the skillet forming large soft curds. Cook until eggs are thickened, but still moist. Fold in salsa and cheese. Spread egg mixture down center of tortilla. Roll tortilla around eggs. Garnish with salsa and sour cream, if desired.

Per Serving: 583 cal., 22 g total fat (8 g sat. fat), 387 mg chol., 966 mg sodium, 68 g carb., 4 g fiber, 27 g pro.

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Our Information

515.727.4701

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Urbandale IA 50322

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