Mexican Scrambled Eggs
Created by Bergy on January 27, 2012
- Servings: 5
- Prep Time: 15m
- Cook Time: 15m
- Recipe #4372
Ingredients
- 1 tablespoon canola oil
- 1/2 cup sweet onion, finely chopped
- 2 to 3 serrano or jalapeno peppers, finely chopped
- 2 garlic cloves, minced
- 3/4 pound roma tomatatoes, diced
- 4 tablespoon cilantro, chopped
- Salt to taste
- 8 eggs, beaten
How to Make
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Step 1: Heat oil in a large skillet, medium high heat. Add onion, cook for about 3 minutes
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Step 2: Add Chillies, garlic, tomatoes and half the cilantro. Cook stirring often until the mixture is lightly browned and the tomatoes are no longer watery. About 5 - 8 minutes
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Step 3: Add beaten eggs to the pan and the remaining cilantro, cook letting the eggs settle a bit to create large curds when you stir. Season with salt, cook until the eggs are scrambled - serve and enjoy
Nutritional Facts
- Serving Size: 1 (275.4 g)
- Calories 298.6
- Total Fat - 16.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 374.1 mg
- Sodium - 879.1 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.8 g
- Sugars - 3.9 g
- Protein - 28 g
- Calcium - 62.1 mg
- Iron - 3.5 mg
- Vitamin C - 81.9 mg
- Thiamin - 0.1 mg