Mexican Scrambled Eggs are a staple of Mexican cuisine and are enjoyed by many for their bold flavors and ease of preparation. This dish is a great way to start the day with a filling and nutritious breakfast that is both delicious and culturally rich.
Mexican Scrambled Eggs, also known as Huevos a la Mexicana, is a traditional Mexican dish typically made with eggs, tomatoes, onions, jalapeno peppers, and spices. It is a simple, yet flavorful and nutritious breakfast dish that can be made in under 15 minutes.
Calories and Nutritional Value:
Each serving of Mexican Scrambled Eggs contains approximately
Calories: 150-165
Fat: 11-12g
Protein: 12-13g
Carbohydrates: 5-6g
Fiber: 1-2g
Ingredients:
- 4 large eggs
- 1 medium tomato, diced
- 1/4 medium onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon of olive oil
- Salt and pepper, to taste
- 2 tablespoons of cilantro, chopped (optional)
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and jalapeno pepper to the skillet and cook until the onion is translucent about 5 minutes.
- Add the diced tomato to the skillet and cook for an additional 2-3 minutes.
- In a separate bowl, beat the eggs with a fork and season with salt and pepper to taste.
- Pour the beaten eggs into the skillet with the tomato mixture and stir continuously until the eggs are fully cooked about 3-5 minutes.
- Stir in the chopped cilantro, if using, and serve immediately.
- One variation of this recipe is to add black beans to the mix, creating a delicious and filling breakfast burrito filling.
This dish is a good source of protein, healthy fats, and antioxidants from tomatoes and jalapeno peppers. The addition of black beans increases the fiber and protein content, making it a more filling and nutritious meal.
