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
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
Tips & Variations
No special items needed.