Mexican Scrambled Eggs
Recipe for Mexican scrambled eggs. A tasty filling breakfast of eggs scrambled with coriander, spring onions and red chilli pepper.
Servings 1
Calories 354kcal
Ingredients
- 2 eggs beaten
- 2 tablespoon milk
- 2 spring onions sliced
- 6-8 cherry tomatoes halved
- 1 red chilli pepper sliced
- 1 tablespoon chopped coriander leaf
- 20 g hard cheese I used Cheddar
- 3 handfuls spinach
- Black pepper
- 1 slice of toast
Instructions
- Put the cherry tomatoes under the grill.
- Put the spinach in a saucepan with a little water and cook until it begins to wilt then take it off the heat and drain it in a colander.
- Add a little milk to the eggs and beat lightly with a fork.
- Put a little oil in a saucepan and cook half of the spring onion and most of the chilli pepper for about a minute then add the egg mixture.
- Stir the egg as it cooks. When it is nearly ready, stir in the rest of the spring onion and most of the coriander.
- When the egg is ready, take it off the heat and stir in the cheese and black pepper.
- Spray a little oil onto the toast. Push any remaining water out of the spinach and put it on top of the toast. Top that with the scrambled egg, cherry tomatoes and the remaining coriander and chilli slices.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 354kcal | Carbohydrates: 27g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 351mg | Sodium: 482mg | Potassium: 1096mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10280IU | Vitamin C: 117.7mg | Calcium: 371mg | Iron: 6.2mg