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Ingredients
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4 large eggs
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1 tablespoon milk
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salt and freshly ground black pepper to taste
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1 tablespoon butter
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1 (4 ounce) can Hatch chile peppers
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¼ cup onions, diced
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6 (6 inch) corn tortillas
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2 (6 inch) Tortillas, ready-to-bake or -fry, corn
Directions
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Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
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Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
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Divide eggs between 6 tortillas and top with fried corn tortilla strips.
Nutrition Facts (per serving)
456 | Calories |
19g | Fat |
55g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 456 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 37% |
Cholesterol 388mg | 129% |
Sodium 235mg | 10% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 8g | 29% |
Total Sugars 6g | |
Protein 20g | 41% |
Vitamin C 2mg | 2% |
Calcium 153mg | 12% |
Iron 3mg | 18% |
Potassium 371mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.