Huevos A La Mexicana Scrambled Eggs
March 10, 2022
"Colors of the Mexican flag"
- 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 by Step Method
Heat a non-stick pan to medium-high heat and add olive oil.
Add chopped onion and sauté for 1 minute.
Add diced chile and cook for 1 minute.
Add chopped tomatoes and cook for 2 minutes.
Crack eggs into a bowl, season with salt and pepper to taste and whisk with a fork until yolks and whites are well combined.
Add the whisked eggs to the pan with the cooked vegetables.
Let the eggs cook for about 2 minutes, or until lightly set.
Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting jalapenos, choose ones that are firm and bright green for the best flavor.
- When choosing tomatoes, pick ones that are ripe and red for the best flavor.
- Substitute the olive oil with coconut oil. Coconut oil is a healthier alternative to olive oil and has a higher smoke point, making it a better option for high heat cooking.
- Substitute the jalapeno with bell peppers. Bell peppers are milder than jalapenos and are a great way to add flavor without too much heat.
Huevos A La Mexicana Omelette Heat a non-stick pan to medium-high heat and add olive oil. Add chopped onion and sauté for 1 minute. Add diced chile and cook for 1 minute. Add chopped tomatoes and cook for 2 minutes. Crack eggs into a bowl, season with salt and pepper to taste and whisk with a fork until yolks and whites are well combined. Pour the whisked eggs into the pan with the cooked vegetables and let cook for about 2 minutes. Once the eggs are lightly set, fold the omelette in half and cook for an additional 2 minutes or until cooked through.
Mexican Street Corn Salad - A delicious and simple side dish that is the perfect complement to Huevos A La Mexicana Scrambled Eggs. It's made with sweet corn, mayonnaise, cotija cheese, chili powder, lime juice, and cilantro, and is sure to add a flavorful and colorful touch to any meal.
Mexican Rice: This flavorful and easy-to-make side dish is the perfect accompaniment to Mexican Street Corn Salad. It's made with long-grain white rice, tomatoes, onion, garlic, cilantro, and a variety of spices, and is sure to bring a delicious and colorful touch to any meal.
Q: How do I know when the huevos a la mexicana are done?
A: When the eggs are lightly set and cooked through, about 4 minutes, the huevos a la mexicana are done. You can check for doneness by gently stirring the eggs and folding them occasionally.
Q: How much heat should I use to cook huevos a la mexicana?
A: Cook the eggs over medium heat, stirring occasionally until the eggs are lightly set and cooked through. You may need to adjust the heat to prevent the eggs from burning.
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Fun Fact 1: Huevos a la Mexicana is a traditional Mexican dish that is often served as a breakfast or brunch. It is said to have been invented by the legendary Mexican chef, Juan Manuel de la Rosa, who was known for his creative and innovative recipes.
Fun Fact 2: The colors of the Mexican flag, which are present in this dish, are red, white and green. The red represents the blood of the heroes who gave their lives for their country, the white stands for the purity of their ideals, and the green symbolizes hope and victory.