Description
These Mexican scrambled eggs are bursting with fresh flavors and a hint of spice, making them a perfect breakfast option for those who enjoy a savory kick to start their day.
Ingredients
Scale
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- Salt and black pepper to taste
Vegetable Mix:
- 1 tablespoon olive oil or butter
- 1/2 small onion (diced)
- 1 small jalapeño (seeded and finely chopped)
- 1/2 red bell pepper (diced)
- 1 medium tomato (chopped)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
Finishing Touches:
- 1/4 cup fresh cilantro (chopped)
- 1/3 cup crumbled queso fresco or shredded cheddar
- Lime wedges for serving
Instructions
- Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Vegetable Mix: Heat oil or butter in a nonstick skillet over medium heat. Add the onion, jalapeño, and bell pepper, and sauté until softened. Stir in the tomato, cumin, and chili powder, and cook until the tomato softens.
- Cooking: Pour in the egg mixture and let it sit undisturbed for a few seconds. Gently stir with a spatula, scraping the eggs from the edges to the center. Continue cooking until the eggs are just set but still creamy.
- Finishing: Remove from heat and stir in fresh cilantro and cheese. Serve immediately with warm tortillas or toast and a squeeze of lime.
Notes
- Add cooked chorizo or black beans for a heartier meal.
- For extra heat, leave some jalapeño seeds in or top with hot sauce.
- This recipe is also great tucked into breakfast tacos or burritos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 375mg
