Weight Watchers Tex Mex Scrambled Eggs
Jalapeno and cumin give these scrambled eggs a bit of heat. They're topped with a homemade spicy salsa for even more flavor.
This recipe contains tomatoes (diced, fire roasted), chili powder, scallions, cilantro (fresh), limes, salt, black pepper, eggs, eggs, oregano (dried), cumin (ground), cooking spray, shallots, peppers (jalapeno, fresh)
Prep time: 20 min
Cook time: 10 min
- 1 can(s) 14.5oz. fire roasted tomatoes
- 1/4 tsp. chili powder
- 2 tbsp. scallions, minced
- 2 tbsp. cilantro, minced
- 1 tbsp. fresh lime juice
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 eggs
- 3 eggs, whites only
- 1/4 tsp. oregano
- 1/8 tsp. cumin
- cooking spray
- 2 whole shallots, minced
- 1 whole jalapeno, seeded and minced
- 1. 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.
- 2. To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, salt, pepper and cumin; set aside.
- 3. 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.
- 4. TIP---
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 SmartPoints value).