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Scrambled Eggs with Chilies

Health OCTOBER 2012

  • Yield: Makes 1 serving (serving size: 1 cup)
  • Cook time: 4 Minutes
  • Prep time: 5 Minutes


  • 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.

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

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Scrambled Eggs with Chilies Recipe