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Huevos a la Mexicana (Mexican Style Scrambled Eggs)
This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.
Yield:
6
Prep Time:
15
minutes
mins
Cook Time:
10
minutes
mins
Author:
Yvette Marquez
Course:
All Recipes, Breakfast
Cuisine:
Mexican, Tex-Mex
Ingredients
1
tablespoon
olive oil
1
cup
chopped white onion
1
jalapeño or serrano
,
diced
1
cup
chopped tomatoes
6
eggs
1/2
teaspoon
salt
Instructions
Heat a non-stick pan to medium-high heat and add olive oil.
Add chopped onion and sauté for 1 minute.
Add diced chile and cook for 1 minute.
Add the tomato and cook for 2 minutes.
Crack eggs into a bowl and season with salt.
Beat the eggs with a fork.
Add the beaten eggs to the pan with the cooked vegetables.
Let the eggs cook for about 2 minutes until they are lightly set.
Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes.
Adjust the salt to taste.
Notes
Serranos can be substituted for jalapeños for a spicier dish.
Nutrition
Calories:
102
kcal
,
Carbohydrates:
5
g
,
Protein:
6
g
,
Fat:
7
g
,
Saturated Fat:
2
g
,
Cholesterol:
164
mg
,
Sodium:
315
mg
,
Potassium:
175
mg
,
Fiber:
1
g
,
Sugar:
2
g
,
Vitamin A:
310
IU
,
Vitamin C:
8
mg
,
Calcium:
43
mg
,
Iron:
1
mg