Cook mode
Ingredients
Method
Useful swaps
- Use black beans instead of potato: Heat 5 g oil with 0.6 g paprika for 30 seconds, add 100 g drained black beans, and cook 3 minutes. Whisk three eggs with 40 g green chiles and 0.5 g salt; fold with the beans for 3 to 4 minutes to 160°F. Warm two 30 g tortillas for 30 seconds per side, divide the filling, add 15 g cheddar, and fold. Remains vegetarian. Contains egg, milk, and wheat. Black beans increase fiber and keep protein high with a softer filling.
- Use feta instead of cheddar: Crisp 100 g potato cubes in 5 g oil with 0.6 g paprika and 0.25 g salt for 8 minutes. Whisk three eggs with 40 g green chiles and 0.25 g salt; fold with potatoes for 3 to 4 minutes to 160°F. Warm two 30 g tortillas for 30 seconds per side, divide the filling, crumble over 18 g feta, and fold. Remains vegetarian. Contains egg, milk, and wheat. Feta keeps calories and protein close while adding tang and more sodium.
Storage and reheating
- Refrigerate for up to 2 days.
- Not marked as freezer-friendly.
- Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Read the nutrition methodology, editorial policy, or report a correction.
