INGREDIENTS
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3 large eggs
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3 large egg whites
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1 tablespoon canola oil
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4 (6-inch) corn tortillas, cut into 1/2-inch-wide strips
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1/2 cup chopped onion
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1/4 cup chopped seeded jalapeño peppers (about 2 large)
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2/3 cup lower-sodium salsa
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1.3 ounces Monterey Jack cheese, shredded (about 1/3 cup)
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1/2 cup sliced green onions
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Hot sauce (optional)
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Lower-sodium red salsa (optional)
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Lower-sodium green salsa (optional)
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