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Eggs With Tortilla Chips, Salsa, and Cheese

Eggs With Tortilla Chips, Salsa, and Cheese
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Serves 4-6| Hands-On Time: | Total Time:


  • 1 1/2 tablespoons unsalted butter
  • 10 eggs
  • 2 tablespoons milk or water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded Monterey jack cheese
  • 3/4 cup salsa (drained)
  • 1 cup crushed tortilla chips


  1. Heat butter in a large nonstick skillet over medium heat.
  2. Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.
October, 2005

Nutritional Information

  • Per Serving
  • Calories 332.64Calories From Fat 63%
  • Calcium 257.91mg
  • Carbohydrate 10.83g
  • Cholesterol 453mg
  • Fat 23g
  • Fiber 1.39g
  • Iron 2mg
  • Protein 20mg
  • Sat Fat 10g
  • Sodium 781mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.