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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.
Course breakfast
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 212kcal


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