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South of the Border Scramble with Chorizo and Salsa

This recipe is from Rocco Dispirito's Now Eat This Diet cook book. I got a great deal on Amazon when I bought several of his books together. My superman would rarely eat breakfast before, but now that we are working out together he is getting better (and looking super sexy too). I made this the other morning and it was so very delicious.

I was so hungry after our workout that day I was so hungry I forgot to take an actual picture, so here is one of the page in the book

What I changed:

  • I didn't mix the cilantro and cheese into the eggs but rather plated my eggs and layered on the cheese and cilantro on top. I thought it was prettier.
  • The salsa I used was some that I made this summer from our garden fresh tomatoes and peppers and then froze. Always better than what you can find at the store.
  • We are ours by filling the charred tortillas with the cheesy eggs and salsa. Super yummy and kept us both full and satisfied until lunch.
  • At my grocery store, the day I shopped they only had ground Chorizo on sale. So that's what I bought. I think I preferred it mixed in anyway. 
  • I didn't use the sour cream and saved about 50 calories
2 cups liquid egg substitute
freshly ground black pepper
nonstick cooking spray
2oz. reduced-fat chorizo sausage, such as Wellshire Farms, cut into 1/4 in slices.
2T chopped fresh cilantro
1 cup (about 4oz) shredded 50% reduced-fat cheddar, such as Cabot.
8 (6-inch) low-carb tortillas, such as La Tortilla Factory
1 cup fresh salsa
1/2 cup reduced-fat sour cream, such as Breakstone's

How to:

  1. Heat a large nonstick saute pan over medium heat.
  2. In a small bowl, add the egg substitute. Season with salt and pepper to taste. Mix well.
  3. Remove the saute pan from the stove just while you coat it with cooking spray. Add the chorizo and cook till slightly brown, about 3 minutes. Pour the eggs occasionally until large curds form. While the eggs are still wet, fold in the cilantro and cheese.
  4. Meanwhile, using flameproof tongs, char the tortillas over an open flame until each side is slightly blackened (or toast them under a preheated broiler). Keep the tortillas warm by covering them with a kitchen towel as you go.
  5. Serve the scrambled eggs with the charred tortillas and salsa. Add a dollop of reduced-fat sour cream to each serving.
Per Serving: 328 calories; 14g fat; 30g carbs; 14g fiber; 36g protein

Printable version


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