Mexi Scrambled Eggs
Created by Bergy on October 28, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 5-7m
- Recipe #6876
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion (chopped)
- 3 jalapeno peppers, finely chopped
- 2 large garlic cloves, finely chopped
- 3/4 pounds roma tomatoes (chopped)
- 4 tablespoon cilantro, chopped, (optional)
- 8 large eggs (beaten)
- Salt and pepper to taste
How to Make
-
Step 1: Heat the oil over medium heat in a large non stick skillet. Add onion, cook until translucent.
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Step 2: Turn heat to medium high add chillies, garlic, tomatoes and half the cilantro, cook for about 6 minutes or until the tomatoes have cooked down and the mixture is lightly browned. Season with salt and pepper
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Step 3: Add remaining cilantro to the beaten eggs, add eggs to pan, turn heat to medium, stir eggs when they start to cook creating large curds. When they are cooked to your liking adjust seasoning and serve
Nutritional Facts
- Serving Size: 1 (374.2 g)
- Calories 261.7
- Total Fat - 14.5 g
- Saturated Fat - 4 g
- Cholesterol - 416.6 mg
- Sodium - 173.9 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 3.7 g
- Sugars - 10.6 g
- Protein - 16.5 g
- Calcium - 96.9 mg
- Iron - 2.8 mg
- Vitamin C - 130.1 mg
- Thiamin - 0.2 mg