Mexican Scrambled Eggs with Salsa and Tortilla
A quick and flavorful protein-packed scramble served with fresh salsa and a warm corn tortilla, perfect for starting an active day.
Ingredients
- Tomatoes30 g
- Onion10 g
- Olive Oil3 ml
- Salt1 g
- Pepper1 g
- Eggs270 g
- Corn Tortilla50 g
- Avocado30 g
- Chili5 g
- Cilantro2 g
Instructions
- 1Step 1
Finely chop the tomatoes, onion, chili (remove seeds for less heat), and cilantro for the salsa (prep time: 5 minutes). Season with a pinch of salt.
- 2Step 2
Cut the avocado into slices (prep time: 2 minutes).
- 3Step 3
Whisk the eggs and egg whites together in a bowl with a pinch of salt and pepper.
- 4Step 4
Heat the olive oil in a non-stick pan over medium heat (cook time: 1 minute).
- 5Step 5
Pour in the egg mixture and scramble gently with a spatula until cooked through but still soft, about 5-6 minutes (cook time: 5-6 minutes).
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