Mexican-Style Scrambed Eggs

1
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"From Australian Better Homes & Garden Diabetic Living November/December 2017."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (254.6 g)
  • Calories 493.7
  • Total Fat - 24.9 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 442.8 mg
  • Sodium - 822.8 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 8.4 g
  • Protein - 22.8 g
  • Calcium - 137.1 mg
  • Iron - 4.3 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.3 mg

Step 1

Whisk eggs and skim milk.

Step 2

Heat margarine in a small non-stick frying pan over medium heat and add garli, chilli and coriander roots and cook, stirring for 1 minute and then add whisked eggs and cook, stirring often for 2 to 3 minutes or until egg is just set.

Step 3

Place toasted sourdough bread on a serving plate and spoon the egg mixture over the bread.

Step 4

Combine tomato, coriander leaves and squeeze of lime spooned over egg mixture and serve.

Tips & Variations


No special items needed.

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