Scrambled Eggs With Gorgonzola & Salsa

This recipe is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. It came out better than I expected, and now my husband and I eat scrambled eggs for breakfast this way almost every day.

Sometimes just a little twist on a traditional dish really makes it shine.

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Scrambled Eggs With Gorgonzola & Salsa
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Category: Atkins Friendly, breakfast, Cheese and Dairy, Easy, eggs, Fast!, Gluten free, Keto, Low carb, Mexican, Mexican Food, recipe, recipe developer, savory, Sonoran Corner, Spicy, Taste of Tucson: Sonoran Style Recipes, THE RECIPES, vegetarian


Scrambled Eggs With Gorgonzola & Salsa


  • 3 eggs or 3/4 cup egg substitute
  • 1 teaspoon butter - optional
  • Spray oil for pan
  • 2 tablespoons salsa
  • 1 tablespoon non-fat Greek yogurt
  • 1 tablespoon crumbled Gorgonzola
  • Pepper to taste


  • Spray a large saucepan over medium-low heat with non-stick spray and drop in the butter if you're using it. Whisk together the eggs, Greek yogurt, salsa, Gorgonzola and Cholula seasoning in a mixing bowl before pouring into the pan. Scramble until almost all of the liquid is absorbed. Turn off the heat, cover and let sit for two minutes. Serves 1or 2.