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Mexican scrambled eggs with jalapeno, tomato and onion

Mexican Scrambled Eggs

Mexican Scrambled Eggs, south of the border ingredients and an interesting little trick to make scrambled eggs even creamier and tastier.
Cuisine Southwest
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 182kcal


  • 4 eggs
  • 2 teaspoon mayonnaise or salad dressing
  • 2 teaspoon water
  • 2 teaspoon butter
  • 1 small jalapeno seeds and veins removed
  • 1 small plum tomato diced
  • 2 tablespoons sweet onion diced
  • salt and pepper to taste Add all ingredients to list optional
  • garnish with cilantro


  • In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt butter in a skillet over low heat. Add jalapeno and onion and cook for 2 minutes. Add tomatoes and cook for 1 minute. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate,


Calories: 182kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 339mg | Sodium: 193mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg