garnish with cilantro and a pinch of red chile powder
Instructions
In a cup or small bowl, whisk together the eggs, garlic powder and Mexican Crema.
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 let them sit for a minute. Using a spatula start to slowly move the eggs around until the eggs are set. Season with salt and pepper.
Remove the eggs to a plate when they are set, but still moist. Sprinkle with Cotija cheese and cilantro.
Notes
Scrambled Eggs Tips For Success
Whisking the eggs vigorously to incorporate air will produce fluffy scrambled eggs.
Just as important is to remove them from the heat before they're all the way cooked. They should still look wet at the time you do this.
Once they're off the heat, then comes the time to break them into large curds.
Sprinkle plated Mexican scrambled eggs with a pinch of New Mexico Red Chile Powder for an extra blast of heat. Paprika will also work well here.