Huevos A La Mexicana Scrambled Eggs

4
Servings
5m
Prep Time
9m
Cook Time
14m
Ready In

Recipe: #38325

March 10, 2022



"Colors of the Mexican flag"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (602.4 g)
  • Calories 751.9
  • Total Fat - 49.8 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 1807.9 mg
  • Sodium - 1113.6 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 2 g
  • Sugars - 5.2 g
  • Protein - 62 g
  • Calcium - 287.5 mg
  • Iron - 8.8 mg
  • Vitamin C - 33.2 mg
  • Thiamin - 0.2 mg

Step 1

Heat a non-stick pan to medium-high heat and add olive oil.

Step 2

Add chopped onion and sauté for 1 minute.

Step 3

Add diced chile and cook for 1 minute.

Step 4

Add chopped tomatoes and cook for 2 minutes.

Step 5

Crack eggs into a bowl, season with salt and pepper to taste and whisk with a fork until yolks and whites are well combined.

Step 6

Add the whisked eggs to the pan with the cooked vegetables.

Step 7

Let the eggs cook for about 2 minutes, or until lightly set.

Step 8

Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes

Tips & Variations


No special items needed.

Tags :

Related