Mexi Scrambled Eggs

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 4 servings
OK

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 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.

Related

Dissie

Made this for breakfast and it was just lovely. I topped it with black bean salsa. Perfect breakfast! Thanks Bergy!

review by:
(29 Apr 2015)