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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.
- 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
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!
- You can also serve this meal with red salsa.
- If poblano peppers are not available, use peppers you can find in your area.
Serving: 1serving | Calories: 212kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 327mg | Sodium: 127mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 48.8mg | Calcium: 49mg | Iron: 1.7mg