Scrambled Eggs with Chilies
Yield: Makes 1 serving (serving size: 1 cup)
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 194
- Fat: 11.2g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.2g
- Protein: 17g
- Carbohydrate: 6g
- Fiber: 1g
- Cholesterol: 372mg
- Iron: 2mg
- Sodium: 319mg
- Calcium: 77mg
Ingredients
- 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
Preparation
- 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.
Scrambled Eggs with Chilies Recipe at a Glance
- COURSE: Breakfast/Brunch, Main Dishes
- CONVENIENCE: Quick/Easy, Family
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Health
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