Mexican-Style Scrambled Eggs

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From Australian B.H.&G. Diabetic Living magazine Jan/Feb.'17."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (402.5 g)
  • Calories 457.2
  • Total Fat - 19.4 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 246.6 mg
  • Sodium - 742.6 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 5.3 g
  • Sugars - 11.4 g
  • Protein - 18.1 g
  • Calcium - 152.9 mg
  • Iron - 4.2 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat the light margarine in a small non-stick frying pan over medium heat and add the garlic, chilli and coriander roots and cook, stirring for 1 minutes

Step 2

Whisk eggs and skim milk together and add the frying pan and cook, stirring often for 2 to 3 minutes or until egg is just set.

Step 3

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

Step 4

Combine the tomato, coriander leave and the lime juice and spoon over the egg mixture and serve.

Tips & Variations


No special items needed.

Related

Luvcookn

This was a memorable bite! Made this for two, used a red serrano chili and the stalks of the cilantro (for the roots) The lime is the perfect foil for the heat. At the table finished with a good grinding of pepper. We both thoroughly enjoyed! Will be making this again for sure. Thanks for sharing Pat! Made for Billboard Recipe Tag.

review by:
(26 Oct 2017)

Bergy

The fresh lime juice is perfect - almost made a mini salsa. Really enjoyed our Sunday Brunch. I cannot get coriander root and do not know if the flavour is just a stronger coriander flavour but I doubled the coriander leaves and everything tasted great.

review by:
(7 May 2017)