• Juste Juozapaityte

Mexican Scrambled Eggs


PREP: 0:20



  • 3 large tomatoes, cut into 1/2-in. pieces

  • 1/2 avocado, cut into 1/2-in. pieces

  • 1/2 small red onion, finely chopped

  • 1 small jalapeno (seeded for less heat, if desired), thinly sliced

  • 1/2 c. cilantro, roughly chopped

  • 2 tbsp. fresh lime juice

  • kosher salt

  • black pepper

  • 8 large egg whites, plus 4 yolks

  • 1 oz. low-salt tortilla chips (about 12), broken into small pieces

  • 1 tbsp. olive oil

  • 1/2 small head romaine lettuce, leaves torn

  1. In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and 1/4 teaspoon each salt and pepper.

  2. In a bowl, whisk the egg white and yolks with 2 tablespoons water, 1/4 teaspoon salt and 1/2 teaspoon pepper; mix in the chips.

  3. Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens and top with the salsa.

PER SERVING 21 CAL, 14 G FAT (3 G SAT FAT), 184 MG CHOL, 375 MG SOD, 13 G PRO, 18 G CAR, 6 G FIBER.

Let me know in the comments bellow how was it! And any suggestions as well! Bon Appetite!

#mexican #scrambledeggs #recipe #easy #quick #health #healthy

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