Gluten Free Southwestern Scramble

This dish makes a kickass breakfast, lunch, or dinner. I happened to whip it up for lunch, when I hadn’t been to the grocery store in way too long, and only had a few basic ingredients around. Turns out when combined, they are amazing! And healthy too 🙂

Ingredients

Egg beaters/egg whites (I used 1 individual pack, but you can use however many eggs you wish)
3 Tbsp shredded cheddar cheese
1 handful blue corn tortilla chips (gluten-free)
2 tbsp salsa
2 dashes garlic powder
2 dashes dried cilantro
1 dash ground cumin
1 dash chili powder (optional)
1/2 cup frozen peas (optional)

Instructions

Place the handful of chips on a large plate and set aside. Cook peas in microwave as directed on package, set aside.

Grease a skillet and pour egg whites in. Before eggs start solidifying, sprinkle in your spices. The chili powder is optional, so if you like a little more spice, add it in! Scramble your eggs with the spices, and right before the eggs finish setting up, add the cheese and peas. Stir until egg white are cooked through and cheese is melted.

Scoop the egg whites and peas onto the tortilla chips. Top with salsa, pair with your favorite orange juice, and enjoy!