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Salsa Scrambled Eggs

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Serves 1


  • eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup grated cheese (optional; try Cheddar, Monterey Jack, or mozzarella)
  • 1 tablespoon unsalted butter
  • 3 tablespoons salsa
  • flour or corn tortillas (optional)


  1. In a small bowl, whisk together the eggs, salt, pepper, and the cheese, if using.
  2. Melt the butter in a skillet over medium heat. Add the eggs and cook for 30 seconds. Add the salsa and scramble the eggs until set, about 1 minute more. If desired, spoon into warm flour or corn tortillas.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 333Calories From Fat 78%
  • Fat 29g
  • Sat Fat 12g
  • Cholesterol 670mg
  • Sodium 685mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugar 4g
  • Protein 22g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

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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.