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Mexican Scrambled Eggs

  • 6servings
  • 118calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 eggs or 5 egg yolk and 7 egg whites

  3. 1 teaspoon salt

  4. 1/2 teaspoon black pepper

  5. 2 tablespoons vegetable oil

  6. 1 small onion -- chopped

  7. 1 can chopped mild green chilies -- (4 ounces) drained

  8. 1 cup coarsely crushed tortilla chips

  9. 1 cup shredded monterey jack cheese

  10. 1 cup canned drained diced peeled seeded

  11. tomatoes

  12. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Whisk eggs, salt and pepper in medium bowl to blend. Set aside. Heat oil in heavy large skillet over medium-high heat. Add onion and chilies and saute 5 minutes. Reduce heat to medium. Add eggs and tortilla chips to skillet. Stir until eggs are softly set about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

  2. These slightly spicy eggs filled with all kinds of goodies, including crushed tortilla chips, are great for brunch or for a light dinner.

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