MacHaca
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
onions
minced |
|
| 2 | ounces |
carne asada
shredded |
* |
| 1 | each |
poblano peppers
cut in long thin strips |
*
|
| ½ | each |
jalapeño pepper
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
onions
minced |
|
| 57.8 | ml/g |
carne asada
shredded |
* |
| 1 | each |
poblano peppers
cut in long thin strips |
*
|
| 0.5 | each |
jalapeño pepper
minced |
*
|
Directions
Melt the butter in a small skillet or omelet pan.
Sauté the onion until transparent, then add the carne asada and cook for a couple of minutes.
Add the poblano strips and continue to sauté until the strips begin to soften.
Pour in the eggs and fold in the jalapeno, and treat thereafter like scrambled eggs.
Serve with salsa picante.
