Huevos a la Mexicana (Mexican-Style Scramble) (Edit recipe)

Huevos a la Mexicana is a healthy, traditional Mexican breakfast or brunch. This easy and delicious egg scramble uses minimal ingredients and takes less than 15 minutes to come together.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	7 g
Carbohydrates:	14 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	6 g
Sugars:	9 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 2

Ingredients

4 whole Eggs
2 whole Roma Tomato
2 whole raw Serrano
0.25 pieces Onion
1 Tbsp Avocado Oil
0.25 tsp Salt
2 Tbsp Cilantro

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and dice the serranos, tomatoes and onions into small pieces.
Add oil to a pan over medium-high heat.
Once hot, add the diced serranos and onion. Sauté until soft and fragrant, about 2 minutes.
Add tomato and sauté until most of the liquid has evaporated, about 3-4 minutes.
Meanwhile, crack eggs into a bowl and season with a pinch of salt.
Use a fork or whisk to whip the eggs until mixed.
Lower heat to medium low.
Pour the eggs over the veggies in the pan.
Stir the eggs and the veggies together until the eggs are cooked to your liking.
Garnish with freshly diced cilantro and serve.
Serve this Mexican scramble by itself, with a side of refried beans, or inside of warm tortillas for breakfast tacos or burritos.
It is also great garnished with queso fresco or slices of avocado and a fresh salsa.