Ranchero Scrambled Eggs
Recipe from RO*TEL

Seasoned diced tomatoes add Southwestern flavor to these scrambled eggs.


Ranchero Scrambled Eggs

by 1  person


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Servings: 4
Serving size: 3/4  cup
Prep Time: 15 mins
Total Time: 15 mins
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Ingredients
  • 1  10  ounce can 
    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
Directions
1.
Drain tomatoes, reserving liquid. Set tomatoes aside. Beat eggs and reserved tomato liquid in large bowl with wire whisk until well blended.
2.
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.
3.
Spoon egg mixture into tortillas and sprinkle with cheese, if desired.
Nutrition information
Per Serving: cal. (kcal) 171, Fat, total (g) 11, chol. (mg) 373, sat. fat (g) 3, carb. (g) 4, fiber (g) 1, pro. (g) 13, vit. A (IU) 729, vit. C (mg) 3, sodium (mg) 338, calcium (mg) 61, Percent Daily Values are based on a 2,000 calorie diet
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