Mexi Scrambled Eggs
Recipe: #9762
June 02, 2013
Categories: Fresh Tomatoes, Breakfast, Eggs, Vegetables, Peppers, Mexican, Brunch, Gluten-Free, Heart Healthy, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian 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 & Variations
No special items needed.
1 Reviews
You'll Also Love
