Home > Mexican Scrambled Eggs
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.
