Home Recipe Breakfast Recipes Open Faced Egg Tortilla

Open Faced Egg Tortilla

open faced egg tortilla
  • (1/4 cup) 1% low-fat milk
  • (1/4 tsp.) salt
  • (1/8 tsp.) freshly ground black pepper
  • (4 large) egg whites
  • (2 large) whole eggs
  • (4 6-in.) corn tortillas
  • (1/2 cup) reduced-fat sharp cheddar cheese, shredded
  • (1 cup) canned black beans, rinsed and drained
  • (1/4 cup) green onions, chopped
  • (1/2 cup) bottled salsa
  • (1/4 cup) fat-free sour cream

Open Faced Egg Tortilla

Warm corn tortillas topped with creamy scrambled eggs, sharp cheddar cheese and black beans.

Preparation Time
About 5 minutes
Cook Time
About 5 minutes


  1. 1In a large microwave-safe dish, whisk together milk, salt, pepper, egg white and whole eggs. Microwave on High for 3 minutes, stir, microwave another minute or until eggs are set.

  2. 2Place a tortilla on a microwave-safe plate, add 1/4 of egg mixture. Top with 2 Tbsp. cheese, 1/2 cup beans and 1 Tbsp. green onions.
  3. 3Microwave on High for 30 seconds. Remove from microwave and top with 2 Tbsp. salsa and 1 Tbsp. sour cream. Repeat with remaining tortillas. Enjoy!

Nutritional Information

Serving Size: 1 tortilla w/toppings

Amount Per Serving:
  • Calories 201
  • Total Fat 6.5 g
  • Total Carbohydrate 23.4 g
  • Protein 15.9 g
  • Cholesterol 120 mg
  • Sodium 633 mg
  • Fiber 4.4 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.