Crispy Tortilla Scrambled Eggs with Fresh Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tortilla Scrambled Eggs with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Tortilla Scrambled Eggs with Fresh Salsa

Enjoy this hearty yet light meal featuring fluffy scrambled eggs with a twist—crispy corn tortilla bits mixed in for texture, topped with a bright and zesty fresh salsa. The dish balances comforting warmth with a refreshing kick, perfect for any time of day.

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NUTRITION

439kcal
Protein
32.3g
Fat
26.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 large Egg White (33g)

1 Corn Tortilla (28g)

1/3 cup Shredded Low-Fat Cheddar Cheese (37g)

1/2 cup Fresh Salsa (120g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Crisp the corn tortilla: Cut the tortilla into bite-sized strips and toast them in the skillet until they are slightly crispy. Remove and set aside.

  • 3

    In a bowl, whisk together the eggs and egg white until well combined.

  • 4

    Pour the egg mixture into the skillet and gently scramble until nearly set.

  • 5

    Sprinkle the shredded cheese over the eggs and fold it in until the cheese is slightly melted.

  • 6

    Stir in the toasted tortilla strips for added crunch.

  • 7

    Plate the scrambled eggs and top with the fresh salsa.

  • 8

    Season with salt and pepper to taste and serve immediately.

Crispy Tortilla Scrambled Eggs with Fresh Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tortilla Scrambled Eggs with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Tortilla Scrambled Eggs with Fresh Salsa

Enjoy this hearty yet light meal featuring fluffy scrambled eggs with a twist—crispy corn tortilla bits mixed in for texture, topped with a bright and zesty fresh salsa. The dish balances comforting warmth with a refreshing kick, perfect for any time of day.

NUTRITION

439kcal
Protein
32.3g
Fat
26.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 large Egg White (33g)

1 Corn Tortilla (28g)

1/3 cup Shredded Low-Fat Cheddar Cheese (37g)

1/2 cup Fresh Salsa (120g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Crisp the corn tortilla: Cut the tortilla into bite-sized strips and toast them in the skillet until they are slightly crispy. Remove and set aside.

  • 3

    In a bowl, whisk together the eggs and egg white until well combined.

  • 4

    Pour the egg mixture into the skillet and gently scramble until nearly set.

  • 5

    Sprinkle the shredded cheese over the eggs and fold it in until the cheese is slightly melted.

  • 6

    Stir in the toasted tortilla strips for added crunch.

  • 7

    Plate the scrambled eggs and top with the fresh salsa.

  • 8

    Season with salt and pepper to taste and serve immediately.