Eat for Eight Bucks: Mexican Eggs

10 Ingredients
- Olive or vegetable oil
- 5 corn tortillas, sliced into 1/4-inch strips
- 2 tablespoons minced onion
- Salt
- Pepper
- 7 large eggs
- 1 cup (about 3 ounces) coarsely grated monterey jack cheese
- 1 teaspoon cumin
- 1/4 cup salsa (optional, preferably a thin, unchunky variety)
- 1/4 cup chopped cilantro
Preparation
Instructions on Serious Eats
Nutrition
279
14%
daily value
4 servings
Fat
24% 16Saturated
35% 7Trans
- 0Monounsaturated
- 5Polyunsaturated
- 2Carbs
5% 16Carbs (net)
- 14Fiber
10% 2Sugars
- 2Sugars, added
- 0Protein
37% 18Cholesterol
115% 344Sodium
16% 382Calcium
25% 246Magnesium
10% 44Potassium
6% 268Iron
14% 3Zinc
20% 2Phosphorus
53% 373Vitamin A
21% 190Vitamin C
1% 1Thiamin (B1)
7% 0Riboflavin (B2)
39% 1Niacin (B3)
5% 1Vitamin B6
21% 0Folate equivalent (total)
12% 49Folate (food)
- 49Folic acid
- 0Vitamin B12
40% 1Vitamin D
13% 2Vitamin E
9% 1Vitamin K
5% 5
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