Scrambled Eggs with Chilies

Photo: Levi Brown


Makes 1 serving (serving size: 1 cup)

Recipe Time

Prep: 5 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 194
Fat 11.2 g
Satfat 3.4 g
Monofat 4.7 g
Polyfat 2.2 g
Protein 17 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 372 mg
Iron 2 mg
Sodium 319 mg
Calcium 77 mg


2 large eggs, plus 1 large egg white
Pinch of kosher salt and fresh pepper
Cooking spray
1 small jalapeño, seeded and minced
6 cherry tomatoes, halved (2.5 oz)
1 scallion, thinly sliced


1. Vigorously whisk the eggs, egg white, and salt and pepper in a bowl.

2. Heat a small skillet over medium-low heat. When hot, coat lightly with cooking spray. Cook chopped chilies and tomatoes until soft (2 minutes). Add eggs. Cook, stirring gently, until eggs are cooked through, as desired (1-2 minutes). Sprinkle with scallion. Serve hot.