Scrambled Egg Torta with Salsa Verde Recipe
User Reviews
5.0
6 reviews
Excellent
Scrambled Egg Torta with Salsa Verde Recipe
Report
Breakfast tortas prepared with scrambled eggs and salsa verde just like the ones like Doña Estela sold in the San Juan park in front of our photographer's elementary school in Cuernavaca, Morelos. A perfect quick breakfast full of memories.
Share:
Ingredients
- 4 rolls telera, bolillo, or French
- 1 cup refried beans
- 4 large eggs
- 1 cup salsa verde
Instructions
Preparing the Eggs
- Crack the eggs into a small mixing bowl.
- Beat the eggs until fully mixed.
- In a large frying pan, preheat 1 tbsp. Oil to medium.
- Pour in the beaten eggs and cook until they have just set, about 3 minutes. Once set, flip the eggs. Cook for 2 more minutes.
- Remove the omelette to a plate. Slice into 4 wedges.
Assembling the Torta
- On the top half of the bread, spread ¼ cup refried beans.
- On the bottom half, place 1 slice of egg, ¼ cup salsa verde, and 1 ounce of ranchero cheese.
Nutrition Information
Show Details
Serving
1torta
Calories
252kcal
(13%)
Carbohydrates
31g
(10%)
Protein
17g
(34%)
Fat
10g
(15%)
Sodium
722mg
(30%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4tortas
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1torta | |
| Calories | 252kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Sodium | 722mg | 30% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
