Mexican scrambled egg tortilla with salad

Serves: 4
Time to make: 25 mins

Total cost: $ 6.20 / $ 1.55 per serve

(at time of publication)

Ingredients

Salad
1 cup each sliced green cabbage, sliced red cabbage, sliced silver beet
1 stalk celery, sliced
2 tablespoons corn sweetcornXkernels
Salad dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
½ teaspoon dijon mustard
½ teaspoon liquid honey
Mexican scrambled eggs
oil spray
½ onion, finely chopped
½ capsicum, finely chopped
½ clove garlic, minced
½ x 400g can chopped tomatoes
1 teaspoon chilli powder
3 eggs
¼ cup trim milk
¼ cup edam cheese, grated
salt and pepper, to taste
2 wholemeal tortillas

Instructions

1 To make salad, wash leafy salad vegetables and place with celery in a large bowl. Add corn.

2 To make salad dressing, whisk salad dressing ingredients together and add to salad at the last minute.

3 To make Mexican scrambled eggs, spray a non-stick frying pan with oil. Add onion, capsicum and garlic and fry until soft.

4 Add tomatoes and chilli powder. Simmer for 5 minutes or until sauce has reduced a little. Remove from pan.

5 In a bowl mix together eggs, milk, cheese, salt and pepper. Pour egg mixture in frying pan and mix gently as it cooks — for about 2-3 minutes. Turn off heat and add tomato mixture.

6 Heat tortillas in microwave for 15 seconds. Divide scrambled eggs between tortillas, roll up and cut in half. Serve with salad.

Nutrition Info (per serve)

Kilojoules 1360kJ

Calories 325cal

Protein 12g

Total fat 23g

–Saturated fat 6g

Carbohydrates 20g

–Sugars 7g

Dietary fibre 3g

Sodium 340mg

Calcium 170mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

HFG tip

NZ Nutrition Foundation schools competition: recipe from winners of ‘I Love Eggs – Make Eggs the Hero’ category, Bailey Day and Hayden Collier of New Plymouth Boys’ High

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