Mexican Scrambled Eggs Recipe

Kick your mornings up a notch with this spicy interpretation of a breakfast staple—Mexican Scrambled Eggs with jalapenos, creme fraiche, red peppers & green onions.

Prep Time 10

Cook Time 15

Servings

Calories 236kcal

Author FoodFaithFitness

Ingredients

4 fresh eggs
1 tbsp olive oil
2 green onions chopped
2 cloves garlic crushed
1 red pepper diced
2 tbsp crème fraîche
½ jalapeño sliced (optional)
1 tbsp cilantro leaves
salt and pepper

Instructions

Break the eggs into a bowl and whisk them together.
Heat the olive oil on MED-HIGH in a non-stick skillet. Add the green onions, garlic, and peppers. Sauté for 5–8 minutes.
Add the sliced jalapeños and whisked egg with a pinch of salt and pepper. Gently push the eggs into the center, letting them scramble.
Once the eggs are almost cooked, turn off the heat. Add a dollop of crème fraîche, and gently stir it together. Serve with the cilantro leaves on top.

Notes

For fluffier eggs, add a teaspoon of water as they cook. The water will create steam, which will improve the eggs' texture.
Whisk the eggs thoroughly—until the yolk and white are no longer separate—to make them fluffier.
Don't overmix the eggs. In fact, when you first add them to the pan, let them sit for about 45 seconds before getting at the edges.

Nutrition