I made this for breakfast today; I almost doubled the recipe but decided against it, and I'm glad I didn't. I followed the recipe exactly, but it came out like runny scrambled eggs with salsa. Not worth the time and ingredients I put into it. I will definitely not make this again.
Myth-Buster Recipe. Now that we've cleared that up (the cholesterol you eat doesn't affect the cholesterol in your blood), you can enjoy eggs for breakfast, lunch, or dinner, guilt-free. Leave all the seeds in the jalapeño if you want a spicier kick.
More From Cooking Light
- Calories: 289
- Fat: 14.1g
- Saturated fat: 4.5g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 2.4g
- Protein: 15.6g
- Carbohydrate: 25.3g
- Fiber: 3.4g
- Cholesterol: 285mg
- Iron: 1.9mg
- Sodium: 503mg
- Calcium: 156mg
- 2 teaspoons canola oil
- 1 jalapeño pepper
- 3/4 cup thinly sliced green onions
- 2 garlic cloves, minced
- 1 3/4 cups chopped plum tomatoes
- 1/2 teaspoon salt
- 6 large eggs, lightly beaten
- 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 1/4 cup chopped fresh cilantro
- 8 (6-inch) corn tortillas, warmed
- 4 lime wedges (optional)
- Hot pepper sauce (such as Tabasco, optional)
- 1. Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeño in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeño halves. Add jalapeño, green onions, and garlic to pan; sauté 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
- 2. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.
Only you will be able to view, print, and edit this note.Add Note