2 large California Fresh Eggs*
Salt and pepper, to taste
1 (8 inch) corn tortilla, fried and drained
1/2 cup refried beans low fat, warmed
1/2 cup cooked diced potatoes, warmed
1 cup shredded iceberg lettuce
1 large sprig cilantro, chopped or sprig, for garnish
Salsa
Servings: 1
1. Scramble eggs with salt and pepper to taste. Cook over medium heat until thoroughly cooked.
2. Spread cooked corn tortilla with warmed refried beans.
3. Top with warmed potatoes and shredded lettuce.
4. Add scrambled eggs and garnish with cilantro.
5. Serve with salsa.
Notes: Eggs play an important role in Mexican cuisine. Thirty percent more eggs per capita are consumed in Hispanic households than Anglo households in California.
*If using frozen or liquid whole egg: 3 1/2 ounces.
Salt and pepper, to taste
1 (8 inch) corn tortilla, fried and drained
1/2 cup refried beans low fat, warmed
1/2 cup cooked diced potatoes, warmed
1 cup shredded iceberg lettuce
1 large sprig cilantro, chopped or sprig, for garnish
Salsa
Servings: 1
1. Scramble eggs with salt and pepper to taste. Cook over medium heat until thoroughly cooked.
2. Spread cooked corn tortilla with warmed refried beans.
3. Top with warmed potatoes and shredded lettuce.
4. Add scrambled eggs and garnish with cilantro.
5. Serve with salsa.
Notes: Eggs play an important role in Mexican cuisine. Thirty percent more eggs per capita are consumed in Hispanic households than Anglo households in California.
*If using frozen or liquid whole egg: 3 1/2 ounces.
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