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Mexican Scrambled Eggs
Experience a breakfast revelation with this Mexican Scrambled Eggs recipe. This hearty dish is a vibrant mix of farm-fresh eggs, succulent vegetables, spicy jalapeno, and creamy cheddar cheese, all married together with traditional Mexican spices. Each bite offers an explosion of flavors, reminiscing the rich culinary heritage of Mexico. A sprinkle of fresh cilantro adds the final touch, making this dish a perfect start to your day.
Ingredients
- Fresh cilantro
- a handful, chopped
- Salt
- to taste
- Black pepper
- to taste
- Cheddar cheese
- 1/2 cup, grated
- Jalapeno pepper
- 1, finely chopped
- Green bell pepper
- 1, finely chopped
- Tomato
- 1, finely chopped
- Onion
- 1, finely chopped
- Olive oil
- 2 tablespoons
- Eggs
- 4, large
Instructions
- In a medium bowl, beat the eggs with a pinch of salt and pepper. Set aside.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the finely chopped onion, tomato, bell pepper, and jalapeno to the skillet. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed until they start to set around the edges, this should take about 2 minutes.
- Gently stir the eggs and vegetables together. Break up the cooked eggs into small pieces as they continue to cook.
- When the eggs are almost fully cooked, evenly sprinkle the grated cheese over the top. Cover the skillet and let it sit for a minute or two until the cheese is fully melted and gooey.
- Serve the scrambled eggs hot, garnished with a generous sprinkle of fresh, chopped cilantro. Enjoy this delicious taste of Mexico!
Tips
- For extra spice, consider adding a dash of hot sauce or a sprinkle of chili powder.
- This dish pairs beautifully with warm tortillas or a slice of rustic bread.
Dietary Information
Servings: 2 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 15 minutes Calories: 370 Fat: 28g Carbs: 10g Protein: 20g Sodium: 420mg Sugar: 5g
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