Mexican Scrambled Eggs
Mexican scrambled eggs is a tasty low-carb breakfast recipe. It is very simple to make and its preparation time is minimal. The jalapeños and cheddar give the scrambled eggs a nice Mexican flavor. You can serve the scrambled eggs in a low-carb tortilla and garnish with a little cheese! Leave your feedback at the bottom of the page about the recipe.
- 3 medium eggs
- 30 gr grated cheddar cheese
- 1/2 stalk of spring onion
- 1 – 2 pieces of jalapeños from a jar
- 1/4 onion
- 1/2 Roma tomato
- Handful of parsley
- 1 tbsp butter or olive oil
Cut the spring onions, jalapeños, parsley and onion into small pieces on a large cutting board. Next, take the tomato and cut it into small pieces as well. Place the tomato pieces on a paper towel and let it drain briefly.
Take a medium bowl and beat the eggs in it. Heat a tablespoon of olive oil in a frying pan and sauté the spring onions, onions and jalapeños. Add the eggs and season with salt and pepper. Let the egg set slowly. As soon as the egg starts to set at the edges, slide the egg from the edge to the center with a spatula and stir everything together well.
When the scrambled eggs are almost ready, add the pieces of tomato and parsley and fry for 1 minute more. Divide between a plate and garnish with a little cheese. Enjoy your meal!
