Breakfast · Mexican · 10 min
Mexican-Style Huevos a la Mexicana with Scrambled Eggs and Warm Whole-Wheat Tortillas
- Calories
- 835
- Protein
- 50g
- Carbs
- 58g
- Fat
- 44g
Ingredients
- 3 each egg
- 80.7 g tomatoes
- 40.4 g white onion
- 0.5 each serrano pepper
- 1 clove garlic
- 1 tsp vegetable oil
- 1 pinch salt
- 1 pinch black pepper
- 104.9 g whole-wheat tortillas
- 1 sprig fresh cilantro
Method
- 011. Heat vegetable oil in a non-stick skillet over medium heat. Add finely diced white onion and diced serrano pepper; sauté for 3-4 minutes until the onion is translucent.
- 022. Add the minced garlic and diced tomatoes. Cook for 2-3 minutes until tomatoes soften and release their juices.
- 033. Season beaten eggs with salt and black pepper. Pour eggs into the skillet over the vegetable mixture.
- 044. Gently fold with a spatula over medium-low heat for 2-3 minutes until soft, fluffy curds form and eggs reach a safe internal temperature of 160°F (71°C), remaining moist but set.
- 055. Warm whole-wheat tortillas in a separate dry skillet over medium heat for 30 seconds per side until soft and pliable.
- 066. Plate the eggs with warm tortillas on the side, garnished with freshly chopped cilantro and a crack of black pepper.
Cook it with the whole plan around it
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