Mexican Scrambled Eggs Recipe
Servings: 2
Ingredients
- 8 Large eggs
- 2 tbsp. lowfat milk
- 1 lg. tomato, minced
- 1 tbsp. butter
- 3 tbsp. chopped green pepper
- 2 tbsp. chili pwdr (may use less, if you like)
- 1 sm. onion, minced
- 2 tbsp. parsley
- Salt and pepper to taste
Directions
- Beat Large eggs with lowfat milk and let stand. Hold tomato on fork under very warm water or possibly over high flame till skin splits. Cold to touch, then remove skin with sharp knife. Chop tomato. Saute/fry green pepper in butter. Add in tomato, onion and chili pwdr. Cook till slightly soft. Pour in Large eggs and cook over very low heat, stirring constantly. Add in parsley, salt and pepper just before serving. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 2 servings | |
| Calories 388 | |
| Calories from Fat 238 | 61% |
| Total Fat 26.62g | 33% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 853mg | 284% |
| Sodium 415mg | 17% |
| Potassium 629mg | 18% |
| Total Carbs 11.14g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.32g | 4% |
| Protein 27.57g | 44% |
