Mexican-Style Scrambled Eggs
Recipe: #26005
April 29, 2017
Categories: Breakfast, Eggs, Tomato, Brunch, Diabetic, Vegetarian, Herbs, Kosher Dairy, more
"From Australian B.H.&G. Diabetic Living magazine Jan/Feb.'17."
Ingredients
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 by Step Method
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
No special items needed.