Mexican Scrambled Eggs

5 from 1 vote

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.

Course Breakfast

Cuisine Mexican

Keyword dairy-free, easy, eggs, fast, mexican, nut-free, salsa

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 310kcal

Author Jenny Ross

Ingredients

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon butter
1/2 green bell pepper diced
1/2 orange bell pepper diced
1 green onion sliced
4 tablespoons salsa
2 tablespoons fresh cilantro
1/4 cup shredded cheese omit for dairy-free

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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