Huevos a la Mexicana (Mexican Scrambled Eggs)
Huevos a la Mexicana are Mexican-style scrambled eggs made with fresh tomatoes, onion, and jalapeño. A simple, flavorful breakfast ready in about 15 minutes.
Servings: 4
Calories: 195kcal
Ingredients
- 2 tbsps oil
- 1 jalapeno finely diced
- 1 tomato diced
- ¼ onion diced
- Salt
- Pepper
- Pinch Ground Cumin
- 6 eggs
Instructions
- In a large skillet, heat the oil.
- Add the jalapeno, tomato, onion, salt and pepper.
- Cook for 3-4 minutes.
- Stir frequently.
- In a separate bowl, whisk the eggs with salt, pepper, and pinch of ground cumin.
- Lower the heat, and add the eggs to the pan.
- Stir frequently and gently until the eggs are cooked.
- About 3-4 minutes.
- Serve with tortillas and salsa.
Notes
If you do not like spicy food, try using a roasted poblano peppers or diced green pepper.
For those of you who like it spicier, add 1 ½ jalapeños or 1 serrano pepper.
Use 10 egg whites instead of whole eggs.
Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 260mg | Sodium: 241mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 8.9mg | Calcium: 40mg | Iron: 1.3mg