Mexican Scrambled Eggs

Ingredients - Serves 2

• Cilantro - For garnish
• Salt and pepper - To taste
• Cheddar cheese - 1/2 cup, shredded
• Jalapeno pepper - 1, seeded and minced
• Green bell pepper - 1, chopped
• Tomato - 1 medium, chopped
• Onion - 1 small, chopped
• Olive oil - 1 tablespoon
• Eggs - 4 large

Let's Get Started

1. In a bowl, beat the eggs with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the onion, tomato, bell pepper, and jalapeno to the skillet and sauté until the vegetables are soft, about 5 minutes.
4. Pour the beaten eggs over the vegetables in the skillet. Let the eggs cook undisturbed until they start to set around the edges, about 2 minutes.
5. Stir the eggs and vegetables together, breaking up the eggs as they cook.
6. When the eggs are almost fully cooked, sprinkle the cheese over the top and cover the skillet. Let it sit for a minute or two until the cheese is melted.
7. Serve the scrambled eggs hot, garnished with fresh cilantro.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Calories: 200
• Fat: 14g
• Carbs: 4g
• Protein: 12g
• Sodium: 300mg
• Sugar: 2g