Mexi Scrambled Eggs
Recipe: #9762
June 02, 2013
Categories: Breakfast, Eggs, Peppers, Mexican, Brunch, Gluten-Free, Heart Healthy, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Fresh Tomatoes, more
"There are lots of Mexi scrambled egg recipes but this one was just a tad different. It is from the New York Times recipe collection. If you want less heat cut back on the peppers."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (346.2 g)
- Calories 194.6
- Total Fat - 9.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 312.5 mg
- Sodium - 132.6 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 3.9 g
- Sugars - 9.2 g
- Protein - 13 g
- Calcium - 76 mg
- Iron - 2.3 mg
- Vitamin C - 135.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a large skillet over medium heat. Add onion, saute 3 minutes.
Step 2
Add peppers, garlic, tomatoes and half the cilntro, cook stirring often until the mixture has cooked down about and the tomatoe moisture has evaporated. 5-8 minutes, Season with salt and pepper.
Step 3
Beat the eggs, add remaining cilantro to the eggs
Step 4
Pour into the slillet and gently stir to form large curds, about 5 minutes
Step 5
Serve with tortillas or toast
Tips
No special items needed.
Editorial Notes
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.
- For a milder flavor, use a milder pepper, such as a poblano pepper, instead of jalapeno peppers.
- If you don't have fresh tomatoes, you can use canned diced tomatoes instead.
- Substitute olive oil with coconut oil - Coconut oil is a healthier alternative to olive oil and has a higher smoke point, making it better for cooking.
- Substitute cilantro with parsley - Parsley is a milder herb than cilantro and it also provides a different flavor to the dish.
Mexican-Style Scrambled Eggs Heat the oil in a large skillet over medium heat. Add onion, jalapeno peppers, garlic, and tomatoes, cook stirring often until the mixture has cooked down about and the tomatoe moisture has evaporated. 5-8 minutes. Add the eggs and season with salt and pepper. Stir gently to form large curds, about 5 minutes. Serve with Mexican-style tortillas and a dollop of sour cream.
Italian-Style Scrambled Eggs Heat the oil in a large skillet over medium heat. Add onion, bell peppers, garlic, and tomatoes, cook stirring often until the mixture has cooked down about and the tomatoe moisture has evaporated. 5-8 minutes. Add the eggs and season with Italian herbs, salt and pepper. Stir gently to form large curds, about 5 minutes. Serve with Italian-style bread and a drizzle of olive oil.
Refried Beans - Refried beans are a classic accompaniment to Mexi Scrambled Eggs and provide a nice balance of protein, fiber, and flavor. They can be easily prepared in the same skillet as the eggs, making for an easy and delicious meal.
Mexican Rice: Mexican Rice is a flavorful side dish that pairs well with Mexi Scrambled Eggs. It is made with white rice, onion, garlic, tomatoes, and spices, and can be cooked in the same skillet for an easy and delicious meal.
FAQ
Q: How much heat should I use for this recipe?
A: It depends on your preference. The recipe calls for 3 jalapeno peppers, which will give the dish a moderate amount of heat. If you want less heat, reduce the amount of peppers to your desired level.
Q: Can I substitute another type of pepper for jalapenos?
A: Yes, you can substitute other types of peppers such as bell peppers, poblano peppers, or even habanero peppers. However, the amount of heat in the dish will vary depending on the type of pepper used.
1 Reviews
You'll Also Love
Fun facts:
The jalapeño pepper is native to Mexico and has been used in Mexican cuisine for centuries. It is one of the most popular peppers in the world, and is often used to add a spicy kick to dishes.
The New York Times recipe collection was first published in 1851 and has become a trusted source for home cooks. It is still one of the most popular sources for recipes today.