Ranchero Scrambled Eggs
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
8 eggs
PAM® Original No-Stick Cooking Spray
Flour tortillas (10-inch), warmed, optional
Shredded Cheddar cheese, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 60 mg | 6% |
Carbohydrate | 4 g | 1% |
Cholesterol | 373 mg | 124% |
Total Fat | 11 g | 17% |
Iron | 1 mg | 8% |
Calories | 171 kcal | 9% |
Sodium | 318 mg | 13% |
Protein | 13 g | 26% |
Saturated Fat | 3 g | 17% |
Sugars | 3 g | 0 |
Vitamin C | 3 mg | 5% |
Drain tomatoes, reserving liquid. Set tomatoes aside. Beat eggs and reserved tomato liquid in large bowl with wire whisk until well blended.
Spray large skillet with cooking spray; heat over medium heat. Add egg mixture. Cook until slightly set; stir. Continue cooking until eggs reach desired doneness, stirring occasionally and adding the drained tomatoes when eggs are almost set.
Spoon egg mixture into tortillas and sprinkle with cheese, if desired.
Ranchero Scrambled Eggs