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Mexican scrambled eggs with jalapeno, tomato and onion
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Mexican Scrambled Eggs

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

Ingredients

  • 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

Instructions

  • 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,

Nutrition

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