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Mexican Scrambled Eggs

A delicious and healthy breakfast option packed with fresh vegetables and protein-rich eggs, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Eggs A great source of high protein and essential nutrients.
  • 1 medium Tomato, diced Adds freshness and flavor, rich in antioxidants.
  • 0.25 cup Onion, chopped Provides sweetness and depth, high in fiber.
  • 1 diced Jalapeño, optional Adds a spicy kick, boosts metabolism.
  • 2 tablespoons Fresh Cilantro Adds flavor and freshness, may assist with detoxing.
  • 1 tablespoon Olive Oil or Butter Healthy fat that supports heart health.
  • to taste Salt and Pepper Essential for seasoning.

Method
 

Preparation
  1. Heat the olive oil or butter in a skillet over medium heat.
  2. Add the chopped onion and jalapeño (if using) to the skillet and sauté until softened, about 2-3 minutes.
  3. Next, add the diced tomatoes and cook for a couple of minutes until they start to break down.
  4. Crack the eggs into the skillet with the vegetables and gently scramble them using a spatula.
  5. Continue cooking until the eggs are just set, about 3-4 minutes, and season with salt and pepper to taste.
  6. Stir in the fresh cilantro just before serving.

Notes

These scrambled eggs are great for meal prep. Store in an airtight container for up to three days. You can also add other vegetables like bell peppers or spinach for extra nutrition. This recipe is naturally gluten-free and can be adjusted for low-carb diets.