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Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

 
Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
171

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

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

15

min

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

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!

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

A great way to give basic scrambled eggs some zip. Very quick, easy and quite tasty. We used a couple of jalapeno peppers instead of the Serrano chilies called for in the recipe and added lots of Frank's Red sauce when serving. The corn tortillas start falling apart so we needed a fork. Stuffing the eggs into hard tortilla shells would work great, sort of a breakfast taco and add another layer of texture.

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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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