Serving Size: 1
Per Serving: 583 cal., 22 g total fat (8 g sat. fat), 387 mg chol., 966 mg sodium, 68 g carb., 4 g fiber, 27 g pro.
|1||flour tortilla, large|
|2 tablespoons||cheddar cheese, shredded|
- Beat eggs and pour into a non-stick skillet over medium heat. As eggs begin to set, gently draw a pancake turner across the bottom of the skillet forming large soft curds.
- Cook until eggs are thickened, but still moist. Fold in salsa and cheese. Spread egg mixture down center of tortilla. Roll tortilla around eggs.
- Garnish with salsa and sour cream, if desired.