Mexican-Style Scrambled Eggs
Created by ImPat on April 29, 2017
- Servings: 1
- Prep Time: 5m
- Cook Time: 10m
- Recipe #26005
Ingredients
- 1/2 teaspoon low-fat margarine
- 1 garlic clove, minced
- 1/2 teaspoon fresh chilli, finely chopped
- 1 tablespoon coriander roots, finely chopped
- 2 large eggs (60 gram)
- 2 tablespoon fat-free milk
- 60 grams sourdough bread (2 x 30 grams sourdough, toasted)
- 1 tomato, whole (small tomato, chopped)
- 1 tablespoon coriander leave, chopped
- 1 lime, whole (squeeze of)
How to Make
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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
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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.
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Step 3: Place the toasted sourdough bread on a serving plate and spoon the egg mixture over the bread.
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Step 4: Combine the tomato, coriander leave and the lime juice and spoon over the egg mixture and serve.
Nutritional Facts
- 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