Pan Scrambled Eggs with Poblano Peppers and Green Salsa

Pan Scrambled Eggs

If you’ve ever visited Mexico, you know that the local restaurants offer a large array of egg dishes for breakfast. Eggs are one of the most commonly used types of protein in Mexican breakfast, and the combinations are endless; some regions of the country even have their own distinct egg dish. Besides the well known “Huevos Rancheros”, we also have the Yucatan “Motul-Style Egg/Huevos Motuleños”, the Veracruz “Dropped Eggs/Huevos Tirados”, and in the northern states, we have “Dried Meat with Eggs/Machaca con Huevos”, just to mention a few.

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With all of this egg consumption, it is no surprise that Mexico has remained one of the top consumers of eggs worldwide. I think that one of the reasons for this is that it’s a very affordable and accessible source of high-quality protein, having 6 grams in one large egg, as well as nine essential amino acids (and it only has 70 calories!). Eggs are also very versatile, with many ways to prepare them across cultures and continents. With all this taken into account, it’s no wonder that eggs are a staple of our diet in Mexico, as it is in many other countries!

How to make Pan Scrambled Eggs

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DIRECTIONS:

• In a small non-stick frying pan, heat the oil over medium-high heat. (Please check the ingredients list below)
• Add the onion slices and pepper strips to sauté for about 2 minutes.
• Add the egg and let them start cooking for about 1 1/2 minutes, after which you can gently stir the mixture.
• Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
• Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!

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PAN SCRAMBLED EGGS

Prep Time

10 mins

Total Time

10 mins

 

Eggs are also very versatile, with many ways to prepare them across cultures and continents. With all this taken into account, it’s no wonder that eggs are a staple of our diet in Mexico, as it is in many other countries! Pan Scrambled Eggs.

Category dish type: breakfast

Cuisine: Mexican

Servings: 1

Calories: 212 kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 teaspoons of vegetable oil
• 1/8 of a medium size onion sliced (1 oz.)
• ½ of a roasted poblano pepper sliced (2 oz.)
• 2 eggs
• salt to taste
• 1/3 cup of salsa verde

Instructions

1. In a small non-stick frying pan, heat the oil over medium-high heat.
2. Add the onion slices and pepper strips to sauté for about 2 minutes.
3. Add the egg and let them start cooking for about 1 1/2 minutes, after which you can gently stir the mixture.
4. Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
5. Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!

Recipe Notes

• You can also serve this meal with red salsa.
• If poblano peppers are not available, use peppers you can find in your area.

Nutrition Facts

PAN SCRAMBLED EGGS

Amount Per Serving (1 serving)

Calories 212 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 327mg 109%

Sodium 127mg 5%

Potassium 225mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 11g 22%

Vitamin A 13.9%

Vitamin C 59.2%

Calcium 4.9%

Iron 9.7%

* Percent Daily Values are based on a 2000 calorie diet.

Pan Scrambled eggs

Provecho!

Mely Martinez,

October 14 Marks World Egg Day – and the perfect reason to add an egg to your meal.

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More recipes:
Easy Nopales and Eggs recipe
Eggs Motul Style Recipe