Pan Scrambled Eggs

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.

Course breakfast

Cuisine Mexican

Keyword pan scrambled eggs, Scrambled Eggs recipe

Prep Time 10

Total Time 10

Servings

Calories 212kcal

Author Mely Martínez

Ingredients

2 teaspoons of vegetable oil
⅛ of a medium size onion sliced (1 oz.)
½ of a roasted poblano pepper sliced (2 oz.)
2 eggs
salt to taste
⅓ cup of salsa verde

Instructions

In a small non-stick frying pan, heat the oil over medium-high heat.
Add the onion slices and pepper strips to sauté for about 2 minutes.
Add the egg and let them start cooking for about 1 ½ 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!

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