Breakfast/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Mexican Scrambled Eggs


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Mexican scrambled eggs make a great breakfast dish for those mornings when you are very hungry or makes a nice supper dish.  You can add cream or grated cheese if you wish too.    Good for the “morning after” a brunch too. …



2 spring onions, chopped

2 green jalapeno chilli, chopped (and deseeded)

4 eggs, beaten

25g butter

1 tomato

2 tblspn fresh coriander chopped

Salt and Pepper 


  1. Heat the butter in a frying pan over a medium heat.
  2. Fry the onion and chilli for 2 minutes until soft.
  3. Cut the tomato into quarters and remove the seeds.  Chop and add to the frying pan.
  4. Add the coriander to the egg mixture and season with the salt and pepper.
  5. Pour the egg mixture into the pan and stir the mixture for about 4 to 5 minutes until set.
  6. Serve and enjoy

The above serves two people.

Nutrition: Per Small Serving: 263 Calories; 20g Fat; 13g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carb

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