Mexican-Style Scrambed Eggs

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Mexican-Style Scrambed Eggs
Mexican-Style Scrambed Eggs
Mexican-Style Scrambed Eggs
Mexican-Style Scrambed Eggs
Mexican-Style Scrambed Eggs
Mexican-Style Scrambed Eggs
1
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In

Recipe: #30410

September 23, 2018

Categories: Breakfast, Dairy, Eggs, more

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

Original recipe yields 1 serving
OK
I've Tried It

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

Related

Write Review
dienia b

I loved this

review by:
(7 Oct 2020)
LifeIsGood

This made for an amazing impromptu breakfast this morning. I saw it reviewed and thought it looked good. Plus, I had all of the ingredients on hand....yay! It was delicious. I really loved the garlic, chile peppers, and cilantro in the eggs and the tomato topping was so yummy. Easy and tasty. Thank you!

review by:
(27 Sep 2020)
Peggy Bright

This recipe is sensational. The flavours, the colours, the ease of preparation, the finishing splash of lime. Seriously 10 out of 10. Our daughter and son-in-law are visiting this weekend, so I made a family batch. There were ongoing sounds of yum, yum, yum!

review by:
(26 Sep 2020)
Linky

This was delicious! We had it for dinner along with some bacon and a salad. I used seeded wheat bread and sliced the tomatoes to serve alongside the eggs. But I stabbed a bite of tomato with every bite of eggs and toast anyway. I love that the colors of the ingredients - cilantro, garlic, red chili pepper - are the colors of the Mexican flag. I also added some minced white onion, speaking of flag colors! I toyed with adding some cheese on top, but it really didn't need it! PS I doubled everything for two of us. DH loved it, too!

review by:
(24 Sep 2020)