Mexican Scrambled Eggs
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| Prep Time | 5 minutes |
| Cook Time | 4 minutes |
| Servings |
serving
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Ingredients
- 1 whole egg (or use 4 whole eggs instead of egg whites)
- 1/2 cup egg whites
- dash chili powder (less than a tsp)
- 1 tsp Coconut Oil (or avocado oil)
- 1/3 diced onion
- 1/3 diced tomatoes
- 1/4 sliced avocado
- 1 tsp diced cilantro
Ingredients
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Instructions
- Add the whole egg and egg whites in a bowl and beat it up to ensure the yolk is evenly mixed.
- Add a dash of chili powder to the eggs. I like just under a teaspoon of chili powder.
- Add a tsp of coconut oil to a pan over medium heat.
- Next add the diced onions to the heated coconut oil and allow the onions to heat up for 1-2 minutes, and sizzle until they are soft, translucent, and smelling incredible.
- Pour the egg and chili powder mixture on top of the onions and cook over medium heat.
- Once the eggs begin to set after 1-2 minutes, scramble them up, while breathing in the incredible aroma of the chili powder and onions.
- Next, add in the diced tomato, which will add some nice color.
- Once the eggs are cooked throughly, remove the scrambled eggs mixture from the pan, and add them to a plate.
- All that's left is to make it pretty by adding the sliced avocado and cilantro on top.
Recipe Notes
Nutrition Info (per serving):
Calories: 265
Protein: 20g
Carbohydrates: 8g
Fat: 17g