Directions
LINE 2-cup microwave-safe cereal bowl with microwave-safe paper towel. PRESS tortilla into bowl. BREAK egg into center of tortilla. BEAT egg gently with a fork until blended, being careful not to tear tortilla.
MICROWAVE on HIGH 30 seconds; STIR. MICROWAVE until egg is almost set, 15 to 30 seconds longer.
REMOVE tortilla with paper towel liner from bowl to flat surface. TOP egg with cheese and salsa. FOLD bottom of tortilla over egg, then FOLD in sides.
Ingredients
- 1 large EGG
- 1 flour tortilla (6-inch)
- 1 Tbsp. shredded Mexican cheese blend
- 1 Tbsp. salsa
Tips
Microwave ovens vary. Cooking times may need to be adjusted.
This recipe is an excellent source of protein and choline, and a good source of vitamin A.
Per serving: 1 recipe
- Calories 201
- Saturated fat 4 g
- Total fat 4 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 2 g
- Cholesterol 193 mg
- Sodium 498 mg
- Carbohydrates 18 g
- Fiber 1 g
- Sugar 2 g
- Protein 11 g
- Vitamin A 96 mcg
- Vitamin D 1 mcg
- Folate 25 mcg
- Choline 150 mg
- Calcium 79 mg
- Iron 1 mg
- Potassium 119 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.