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Scrambled Eggs Mexican Style

Mexican.Chef's picture
  Eggs 8 Large
  Salt 3⁄4 Teaspoon (4 Milliliter)
  Butter/Margarine 30 Milliliter (2 Tablespoon)
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Finely chopped onion 80 Milliliter (1/3 Cup, White Colored)
  Serrano chilies 4 , finely chopped (Fresh)
  Tomatoes 2 Medium, seeded, chopped, drained
  Coriander sprigs 4 (Fresh)
  Corn tortillas 6 (Warm, Adjust Quantity As Needed)
  Fresh fruit 1 Cup (16 tbs)

1. Lightly whisk eggs and salt in medium bowl.
2. Heat butter and oil in 10-inch (25-cm) skillet over medium heat until hot. Add onion and chilies; saute until hot, but not soft, 45 seconds.
3. Stir tomatoes into onion mixture; increase heat to medium-high. Cook and stir until tomatoes are very hot, 45 seconds.
4. Add egg mixture all at once to skillet; cook without stirring 1 minute. Continue cooking, stirring lightly, until eggs are softly set, 2 to 3 minutes longer. Garnish with coriander.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1699 Calories from Fat 893

% Daily Value*

Total Fat 100 g153.6%

Saturated Fat 36.9 g184.3%

Trans Fat 0 g

Cholesterol 1756.3 mg585.4%

Sodium 2289.6 mg95.4%

Total Carbohydrates 142 g47.3%

Dietary Fiber 12.1 g48.4%

Sugars 24.7 g

Protein 65 g130.2%

Vitamin A 118.5% Vitamin C 133.1%

Calcium 48.9% Iron 75.3%

*Based on a 2000 Calorie diet

Scrambled Eggs Mexican Style Recipe