- Eggs 1 or 2 per person • 130 kcal
- Tomato 1 large, ripe
- Onion 1/2 medium
- Jalapeno pepper 1 large (optional)
- milk or cream 3 tablespoons
- Butter 1 tablespoon • 717 kcal
- salt and pepper to taste • 1 kcal
Shake up your breakfast or lunch routine with this Mexican twist on traditional scrambled eggs!
Scrambled eggs are great, but admittedly they do get a little boring on their own. Add some jalapeno peppers, onion and tomatoes, and you’ve got a whole different taste sensation. Serve with hash browns or toasted English muffins for a taste fusion, or put in a tortilla wrap and serve with beans.
Remove the stem and seeds from the jalapeno pepper, if using. I used ready chopped jalapenos in a jar instead.
Dice the jalapeno, tomato and onions finely. Set aside.
Using a fork or whisk, mix the eggs with milk or cream in a small or medium bowl.
Add salt and pepper to taste.
Melt the butter in a medium saucepan over medium-low heat. When sizzling, add the diced onion, tomato and jalapeno pepper.
Stir gently until the onions are cooked through. They should turn transparent.
Pour in the egg mixture and stir until the eggs are set according to your preference. For added flavor, you can sprinkle some shredded cheese over the eggs.
Keep a careful eye on the eggs while cooking. They need to be taken off the heat just as they are all setting into curds, as they will continue cooking in the hot pan.
Use the jalapeno seeds if you like it hot.
Serve with Mexican style beans and tortillas if desired.