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Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs) Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

A quick and easy breakfast scrambled eggs with some Mexican flair!













Trans-fat Free, Good source of fiber, Low Sodium


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
4 each serrano chiles


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.

Serve with cilantro as a garnish and red hot pepper sauce to taste!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 30259% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 329mg 110%
Sodium 127mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 24g
Vitamin A 15% Vitamin C 29%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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