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Huevos a la Mexicana (Mexican Style Scrambled Eggs)
This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 102 kcal
Course:
Breakfast
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 jalapeño or serrano diced
- 1 cup chopped tomatoes
- 6 eggs
- 1/2 teaspoon salt
Instructions
- Heat a non-stick pan to medium-high heat and add olive oil.
- Add chopped onion and sauté for 1 minute.
- Add diced chile and cook for 1 minute.
- Add the tomato and cook for 2 minutes.
- Crack eggs into a bowl and season with salt.
- Beat the eggs with a fork.
- Add the beaten eggs to the pan with the cooked vegetables.
- Let the eggs cook for about 2 minutes until they are lightly set.
- Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes.
- Adjust the salt to taste.
Cup of Yum
Notes
- Serranos can be substituted for jalapeños for a spicier dish.
- Serranos can be substituted for jalapeños for a spicier dish.
Nutrition Information
Calories
102kcal
(5%)
Carbohydrates
5g
(2%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
164mg
(55%)
Sodium
315mg
(13%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
310IU
(6%)
Vitamin C
8mg
(9%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 102
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 315mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.