Mexican Scrambled Eggs
  • CourseMain Dish
Servings Prep Time
1serving 5minutes
Cook Time
4minutes
Servings Prep Time
1serving 5minutes
Cook Time
4minutes
Ingredients
  • 1 whole egg(or use 4 whole eggs instead of egg whites)
  • 1/2cup egg whites
  • dash chili powder(less than a tsp)
  • 1tsp Coconut Oil(or avocado oil)
  • 1/3diced onion
  • 1/3diced tomatoes
  • 1/4sliced avocado
  • 1tsp diced cilantro
Instructions
  1. Add the whole egg and egg whites in a bowl and beat it up to ensure the yolk is evenly mixed.
  2. Add a dash of chili powder to the eggs. I like just under a teaspoon of chili powder.
  3. Add a tsp of coconut oil to a pan over medium heat.
  4. 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.
  5. Pour the egg and chili powder mixture on top of the onions and cook over medium heat.
  6. 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.
  7. Next, add in the diced tomato, which will add some nice color.
  8. Once the eggs are cooked throughly, remove the scrambled eggs mixture from the pan, and add them to a plate.
  9. 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

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