Southwest Scrambled Eggs

Southwest Scrambled Eggs


Makes 4

  • 8  eggs
  • 1/4  c  nonfat or low-fat milk
  • 2  tsp  chili powder
  • 2  Tbsp  canola or olive oil
  • 1/2  c  Mexican-style low-fat or regular shredded or crumbled cheese
  • 3/4  c  mild salsa (bottled or fresh 1/2 cup prepared salsa)
  • hot sauce


Put eggs, milk and chili powder in a bowl and whisk lightly. Heat oil in a nonstick skillet. Add egg mixture. Cook eggs, moving them around with a spatula or wooden spoon, and folding and lifting them as they set. Stir in shredded cheese and continue cooking until eggs are set but still moist. Spoon eggs onto individual plates and top with salsa if desired.

Irving Theodore - Tamarac, FL


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