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Scrambled Egg Torta

Scott Phillips

Servings: 2

Tortas are big, flavorful, overstuffed Mexican sandwiches. This one—filled with scrambled eggs, mild cheese, bright cilantro, creamy avocado, and tangy lime juice—makes a tasty and hearty meal for any time of the day.


  • 1 Tbs. unsalted butter
  • 3 large eggs
  • Kosher salt
  • 1/4 cup (2 oz.) queso fresco or feta
  • 2 Tbs. chopped cilantro
  • 1/2 medium avocado
  • 1/2 tsp. fresh lime juice
  • 2 crusty rolls, halved and toasted
  • Freshly ground black pepper
  • 2 thin slices tomato, lightly salted
  • 1 or 2 very thin slices red onion
  • Hot sauce, optional

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 305
  • Sodium (mg): 620
  • Carbohydrates (g): 24
  • Fiber (g): 5
  • Protein (g): 17


  • Melt the butter in a 10-inch nonstick skillet over medium heat. In a small bowl, whisk the eggs with a pinch of salt, then pour into the skillet. Cook, stirring constantly with a silicone spatula, until the eggs are set, about 2 minutes. Remove from the heat.
  • In another small bowl, crumble the queso fresco and mix with cilantro. In another small bowl mash the avocado with the lime juice and a pinch of salt. Spread the cheese mixture on the bottom halves of the buns and the mashed avocado on the top halves.
  • Divide the eggs between the two buns, season with salt and pepper, and top each with the tomato and onion. Add a dash of hot sauce, if using, then close the sandwiches and serve.


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