Huevos a la Mexicana (Mexican Scrambled Eggs)
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- 1 tbsp olive oil
- 1/2 cup onion, diced
- 1 jalapeno, diced
- 1 cup tomatoes, diced
- 8 eggs, whisked
- 1/4 tsp oregano
- Salt and pepper
Heat the oil over medium-high heat. Add the onions and cook for 3-4 minutes until beginning to soften. Add the jalapeno and cook for 2 more minutes. Add the tomatoes and cook for 2-3 minutes until they begin to soften.
Whisk the eggs with oregano, salt, and pepper.
Push the vegetables to one side. Spray the pan with cooking spray if needed. Add the eggs and let cook for about 2 minutes until lightly set.
Scramble eggs, slowly incorporating the vegetables until eggs are cooked to your liking.
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