Mexican Scrambled Eggs with Pico de Gallo combine softly set spiced eggs, melted cheese and fresh tomato salsa, served in warm tortillas with avocado.
Pico de Gallo
Ingredients
1 large ripe tomato, seeded, finely diced
½ small onion finely diced
1 tbsp chopped coriander
½ jalapeno, removed seeds and finely chopped
1 tbsp lime juice
½ teaspoon sea salt, optional
Method
Combine tomato, onion, coriander, jalapeno in a bowl and squeeze over lime juice. Season with salt.
Set aside while making the scrambled eggs.
Scrambled Eggs
Ingredients
4 eggs
2 tbsp milk
2 tsp butter
¼ tsp Mexican spice mix
⅓ cup grated tasty cheese
2 toasted flour tortillas & sliced avocado, to serve
Method
Whisk eggs and milk until combined.
Heat butter in a medium non-stick frying pan over a medium heat. Add spice mix and cook for 5 seconds.
Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1-2 minutes or until eggs are almost set.
Sprinkle over half of the cheese. Turn off heat. The eggs will continue to cook.
To serve, top each tortilla with avocado slices. Slide scrambled eggs evenly onto plates. Sprinkle with remaining cheese. Top each with pico de gallo.
Tips & Hints
To make this recipe Heart Healthy, you can leave out sea salt, swap butter for olive oil and choose wholemeal flour tortillas.
