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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.
Calories 212 kcal
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: 1 serving | Calories: 212 kcal | Carbohydrates: 4 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 327 mg | Sodium: 127 mg | Potassium: 225 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 695 IU | Vitamin C: 48.8 mg | Calcium: 49 mg | Iron: 1.7 mg