
Mexican-Style Scrambed Eggs
1
Servings
Servings
5m PT5M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #30410
September 23, 2018
"From Australian Better Homes & Garden Diabetic Living November/December 2017."
Original recipe yields 1 serving
Ingredients
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.
Tags :
Breakfast