A Mexican classic made for breakfast. Topped with guacamole, sour cream and salsa.
Heat large, heavy nonstick skillet over medium heat until hot. Season beef Top Sirloin Steak with salt, as desired. Place beef in skillet. Pan-broil 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 312 Calories; 143.1 Calories from fat; 15.9g Total Fat (5.7 g Saturated Fat; 0.1 g Trans Fat; 2.7 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 226 mg Cholesterol; 525 mg Sodium; 18.4 g Total Carbohydrate; 2.4 g Dietary Fiber; 22.5 g Protein; 2.9 mg Iron; 419 mg Potassium; 4.5 mg NE Niacin; 0.4 mg Vitamin B6; 1.2 mcg Vitamin B12; 3.1 mg Zinc; 35.5 mcg Selenium; 192.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.
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