Mexican Scrambled Eggs with Peppers

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 4 large flour tortillas
  • 1 avocadoes , pitted, peeled and thinly sliced
  • 1 tsp lemon juice
  • 2 Tbsp olive oil
  • 1 red bell peppers , seeded and cut into 1 in. pieces
  • 1 green bell peppers , seeded and cut into 1 in. pieces
  • 1 onions , chopped
  • 2 cloves garlic , crushed
  • 1 jalapeno peppers , canned or fresh, seeded and chopped (wear rubber gloves)
  • 4 Tbsp vegetable broth , or water
  • 2 Tbsp cilantro , or parsley, minced
  • 2 Tbsp unsalted butter
  • 8 eggs , beaten
  • 1/2 Lb Monterey Jack cheese , grated
  • 1 Cup salsa
Preheat oven to 200 ℉. Wrap tortillas in aluminum foil and place in oven to keep warm. Sprinkle avocado slices with lemon juice to prevent browning and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Add bell peppers and onion to skillet and saut'e about 8 minutes or until just browned. Add garlic and jalape~no pepper and saut'e another 2 minutes. Stir in stock and cilantro. Increase heat to medium high and bring to a boil. Cover skillet and reduce heat to medium. Steam 2-3 minutes. Place pepper mixture in a colander to drain. Set aside and keep warm.

Wipe skillet clean with a paper towel. Melt butter in skillet over medium heat. Pour beaten eggs into skillet and cook 3-4 minutes, stirring frequently until eggs are set but still soft. Place 1 tortilla on each plate. Top with scrambled eggs and pepper mixture. Sprinkle with cheese and serve with avocado and salsa.
Calories
800 Cal
Fat
51 g
Carbs
52 g
Protein
32 g
Fiber
7.1 g
Sugar
9.1 g
Cholesterol
480 mg
Sodium
1500 mg


Nutrients

Fiber     7.1 g
Fat     51 g
Sugar     9.1 g
Carbs     52 g
Protein     32 g
Calories     800 Cal

Fats

Fat, Poly     5.8 g
Fat, Mono     22 g
Fat, Sat     19 g
Fat, Trans     0.7 g
Fat, Percent     58 %

Vitamins

Vitamin, K     29 mcg     24 %
Vitamin, A     2500 IU     84 %
Vitamin, B12     1.3 mcg     54 %
Niacin     3.9 mg     24 %
Riboflavin     1 mg     77 %
Vitamin, C     70 mg     78 %
Vitamin, D     41 IU     6.9 %
Vitamin, B6     0.6 mg     40 %
Vitamin, E     4.8 mg     32 %
Panto, Acid     2.1 mg     42 %
Choline     260 mg     48 %
Thiamin     0.5 mg     45 %

Minerals

Calcium     530 mcg     53 %
Phosphorus     550 mg     78 %
Magnesium     72 mg     17 %
Copper     0.3 mcg     36 %
Fluoride     30 mcg     740 %
Zinc     3.5 mg     32 %
Cholesterol     480 mg     1.2 %
Sodium     1500 mg     98 %
Selenium     50 mcg     92 %
Manganese     0.7 mg     9.3 %
Potassium     850 mg     18 %
Iron     5 mg     62 %