Mexican Scrambled Eggs Recipe
A quick and flavorful breakfast option with a Mexican twist.
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Main Ingredients
- 4 Eggs
- 1 Tomato, diced
- ½ Onion, finely chopped
- 1 Jalapeño, finely chopped optional
- ¼ cup Cilantro, chopped
- 2 tablespoon Olive oil
- to taste Salt and pepper
1. Heat the olive oil in a frying pan over medium heat.
2. Add the onion and jalapeño, cook until softened.
3. Add the tomato and cook for another 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper.
5. Pour the eggs into the pan and cook, stirring, until scrambled.
6. Stir in the cilantro and serve hot.
Calories: 250kcal | Carbohydrates: 6g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 372mg | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg
Mexican Breakfast, Scrambled Eggs