Tex-Mex Scrambled Eggs
Recipe: #20105
July 13, 2015
Categories: Breakfast, Eggs, Southwest, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Spicy, Kosher Dairy, more
"This recipe comes from the back of a label of Montera Picante Sauce, dated 1982."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (224.4 g)
- Calories 307.8
- Total Fat - 21.7 g
- Saturated Fat - 10.4 g
- Cholesterol - 445.6 mg
- Sodium - 298.4 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1.1 g
- Sugars - 4.7 g
- Protein - 17.5 g
- Calcium - 142.1 mg
- Iron - 2.5 mg
- Vitamin C - 34 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium skillet, saute scallions, garlic, pepper and zucchini in 2 tablespoons butter until vegetables are almost tender.
Step 2
Add sauce and simmer 5 minutes; set aside and keep warm.
Step 3
In a large skillet, melt reserved butter.
Step 4
Add eggs and cheese; scramble until desired consistency.
Step 5
Serve vegetable mixture over scrambled eggs
Tips
No special items needed.
2 Reviews
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