TIRED OF your brekky eggs being only fried or poached? This scrumptious Mexican Scrambled Eggs recipe is sure to become your favourite for life after the first bite.
Total Time: Level: EasyServes: 4
Ingredients
- 3 large tomatoes, cut into ½-in. pieces
- ½ avocado, cut into 3 centimetre pieces
- ½ small red onion, finely chopped
- 1 small jalapeno (seeded for less heat, if desired), thinly sliced
- ½ c. cilantro, roughly chopped
- 2 tbsp. fresh lime juice
- kosher salt
- black pepper
- 8 large egg whites, plus 4 yolks
- 12 or so low-salt tortilla chips, broken into small pieces
- 1 tbsp. olive oil
- ½ small head romaine lettuce, leaves torn
Directions
- In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and ¼ teaspoon each salt and pepper.
- In a bowl, whisk the egg white and yolks with 2 tablespoons water, ¼ teaspoon salt and ½ teaspoon pepper; mix in the chips.
- Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens and top with the salsa.
PER SERVING: 21 CAL, 14 G FAT (3 G SAT FAT), 184 MG CHOL, 375 MG SOD, 13 G PRO, 18 G CAR, 6 G FIBER.