Tex Mex Scrambled Eggs 3 Ww Points Recipes

TEX MEX SCRAMBLED EGGS

Steps:

• In a non stick skillet melt butter. Pour eggs into skillet.
• Cook while stirring from the bottom. When eggs are almost set add cheese dip.
• Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.

TEX-MEX SCRAMBLED EGGS

Steps:

• Melt the butter in a medium skillet over medium-low heat.
• Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
• Sprinkle the remaining ingredients over the eggs.
• Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
• Repeat by continuing to fold up the eggs that have lightly cooked. You don't want to overmix the eggs, only move them around as needed for them to cook and set. If they're cooking too fast, decrease the heat to low.
• Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
• Top with diced green onions, serve, and enjoy!

TEX-MEX SCRAMBLED EGGS (3 WW POINTS)

Steps:

• To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
• To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
• Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
• Notes.
• If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
• To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).

TEX-MEX SCRAMBLED EGGS

Steps:

• In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain.
• Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

TEX-MEX SCRAMBLED EGGS

Steps:

• In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain.
• Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

TEX-MEX SCRAMBLED EGGS

Steps:

• In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

TEX-MEX SCRAMBLE

Steps:

• In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS

Steps:

• Cut each tortilla into 12 wedges.
• Heat oil in a large nonstick frying pan until hot.
• Add the tortilla wedges and stir until crisp.
• Reduce heat.
• Add the green onion and stir for one minute.
• Pour the eggs over the tortilla mixture.
• As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
• DO NOT STIR.
• Sprinkle with cheese and let it melt.
• Top with tomato.
• Sprinkle with the fresh chopped cilantro.
• Serve at once.

TEX-MEX SCRAMBLED EGGS

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
• Top each serving with salsa, sour cream and green onions.