Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

30 minutes Prep: 20 minutes Cook: 10 minutes

302 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	extra large	eggs
1	x	sea salt	to taste
4	tablespoons	lard	melted; or safflower oil
1	cup	tomatoes	chopped, unpeeled
3	tablespoons	white onion	chopped
4	each	serrano chiles	chopped

Directions

This is the simplest and most popular way of cooking eggs in the Mexican manner.

Break the eggs into a bowl and just mix (do not beat) with the salt.

Heat the lard in a large frying pan.

Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed.

Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes.

Serve immediately with corn tortillas.

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Nutrition Facts

Serving Size 380g

Amount per Serving

Calories 302 59% of calories from fat

	% Daily Value*
Total Fat 20.0g	30%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 329mg	110%
Sodium 127mg	5%
Total Carbohydrate 21.0g	7%
Dietary Fiber 3.0g	11%
Sugars 14.0g
Protein 12.0g	24%

Vitamin A	15%		Vitamin C	29%
Calcium	9%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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