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Spanish Scrambled Eggs

southern.chef's picture
  Eggs 12 , beaten
  Chopped green chiles 3 Tablespoon, drained
  Diced pimiento 2 Ounce, drained (1 Jar)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Green onions 3 , finely chopped
  Tomato 1 Small, chopped
  Sliced mushrooms 2 Ounce, drained (1 Jar)
  Bacon 1⁄2 Pound, cooked and crumbled

Combine eggs, chiles, and pimiento; set aside.
Melt butter in a large skillet.
Add onions, tomato, and mushrooms; saute until tender.
Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
Sprinkle with bacon

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1636 Calories from Fat 1180

% Daily Value*

Total Fat 134 g205.5%

Saturated Fat 57.5 g287.6%

Trans Fat 0 g

Cholesterol 2718.7 mg906.2%

Sodium 2106.1 mg87.8%

Total Carbohydrates 17 g5.6%

Dietary Fiber 3.5 g13.9%

Sugars 11.4 g

Protein 95 g189.5%

Vitamin A 141.1% Vitamin C 228.5%

Calcium 37.1% Iron 69.3%

*Based on a 2000 Calorie diet

Spanish Scrambled Eggs Recipe