- 4 corn tortillas
- 4 large eggs
- 4 large egg whites
- Salt and freshly ground pepper to taste
- 1 teaspoon canola oil
- 2 tablespoons chopped scallions
- Chopped fresh cilantro
- 1/4 cup Salsa
- Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut the toasted tortillas into 1/4-inch-wide strips and set aside.
- Whisk eggs and egg whites in a medium bowl. Add the tortilla strips, salt and pepper.
- Heat oil in a large skillet over medium heat and saute; scallions. Add egg mixture; scramble until eggs are set. Serve with cilantro and salsa.