Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
269
A quick and easy breakfast scrambled eggs with some Mexican flair!
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.
Serve with cilantro as a garnish and red hot pepper sauce to taste!
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?
