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Mexican-style scrambled eggs (huevos a la Mexicana)
Discover the vibrant flavors of Mexico with our low-carb, high-protein twist on huevos a la Mexicana. This satisfying dish features fluffy scrambled eggs infused with colorful bell peppers, tomatoes, and a hint of spice. Get ready to savor the taste of Mexico while keeping your health goals on track!
Serve the Mexican-style scrambled eggs with a side of fresh avocado slices for added creaminess and healthy fats.
Pair it with a crisp green salad dressed with lime vinaigrette for a refreshing contrast.
Enjoy it wrapped in a low-carb tortilla or lettuce leaves for a portable breakfast or light lunch option.
4 large eggs
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced bell peppers (red, green, or a combination)
1/2 cup diced tomatoes
1/4 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
In a medium bowl, whisk the eggs until well beaten. Set aside.
Heat olive oil in a non-stick skillet over medium heat.
Add the diced onion and bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.
Stir in the diced tomatoes and continue cooking for another 2-3 minutes until the vegetables are tender.
Sprinkle chili powder, salt, and pepper over the vegetables and mix well.
Reduce the heat to low and pour the beaten eggs into the skillet with the vegetables.
Gently scramble the eggs with a spatula, stirring occasionally, until they are cooked to your desired consistency.
Remove the skillet from heat and garnish with fresh cilantro, if desired.
Divide the scrambled eggs into two servings and serve hot.
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