July 22, 2020
Mexican Scrambled Eggs
This egg dish has a Mexican flair to it and comes together quickly and easily. Omit the cheese to make it dairy free. A bit of avocado goes nicely here as well.
Servings: 2
Calories: 310kcal
Ingredients
Instructions
- Whisk eggs with salt, pepper, cumin, and chili powder and set aside.
- Melt the butter in a large pan over medium high heat. Add the bell peppers and green onion and sauté until tender and cooked through, 5-10 minutes.
- Add the egg to the pan and cook, stirring occasionally to scramble the eggs. Cook to your liking, transfer to plates and top with cheese, if using. Garnish with salsa and fresh cilantro.
Nutrition Facts
Mexican Scrambled Eggs
Amount per Serving
Calories
310
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Cholesterol
502
mg
167
%
Sodium
865
mg
38
%
Potassium
388
mg
11
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
21
g
42
%
Vitamin A
2414
IU
48
%
Vitamin C
64
mg
78
%
Calcium
154
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
