Mexican Scrambled Eggs
Servings
Prep Time
Cook Time
Ready In
Recipe: #4372
January 27, 2012
Categories: Breakfast, Dinner, Main Dish, Eggs, Vegetables, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Father's Day, Mother's Day, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Spicy more
"Lovely peppy eggs. This is enjoyable for brunch or a light dinner. The recipe is from the New York Times kitchen tweaked by me."
Ingredients
Nutritional
- Serving Size: 1 (275.4 g)
- Calories 298.6
- Total Fat - 16.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 374.1 mg
- Sodium - 879.1 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.8 g
- Sugars - 3.9 g
- Protein - 28 g
- Calcium - 62.1 mg
- Iron - 3.5 mg
- Vitamin C - 81.9 mg
- Thiamin - 0.1 mg
Step 1
Heat oil in a large skillet, medium high heat. Add onion, cook for about 3 minutes
Step 2
Add Chillies, garlic, tomatoes and half the cilantro. Cook stirring often until the mixture is lightly browned and the tomatoes are no longer watery. About 5 - 8 minutes
Step 3
Add beaten eggs to the pan and the remaining cilantro, cook letting the eggs settle a bit to create large curds when you stir. Season with salt, cook until the eggs are scrambled - serve and enjoy
Tips & Variations
No special items needed.
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