Mexican Egg and Vegetable Skillet
A quick and flavorful breakfast skillet featuring scrambled eggs cooked with seasonal peppers, onions, and tomatoes, spiced with classic Mexican flavors.
Ingredients
- Onion50 g
- Bell Pepper75 g
- Tomatoes75 g
- Cheese20 g
- Olive Oil10 ml
- Bell Pepper75 g
- Salt1 g
- Eggs150 g
- Chili Powder2 g
- Cumin1 g
- Cilantro5 g
Instructions
- 1Step 1
Finely chop the onion (50g), bell pepper (75g), and tomatoes (75g). This should take about 8 minutes.
- 2Step 2
Heat the olive oil (10ml) in a non-stick skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes.
- 3Step 3
Add the chopped tomatoes, chili powder (2g), cumin (1g), and salt (1g) to the skillet. Cook for another 3 minutes until the tomatoes soften slightly.
- 4Step 4
While the vegetables cook, whisk the eggs (150g) in a bowl. This takes about 2 minutes.
- 5Step 5
Pour the whisked eggs into the skillet with the vegetables. Stir gently as the eggs begin to set. Cook, stirring occasionally, until the eggs are cooked through but still moist, about 5-7 minutes. Use the longer time for calculation (7 minutes).
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