Eggs a la Mexicana

Eggs a la Mexicana

Breakfast

Prep time: 10 mins

Total time: 20 mins

INGREDIENTS

2 tablespoon olive or avocado oil
1 small white onion, finely chopped
1 jalapeno, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded and finely chopped
2 tablespoon thinly sliced cilantro leaves (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 eggs, lightly beaten
1/4 cup shredded cheddar cheese
2-3 tablespoon Hatch Valley Flame-Roasted Green Chile

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INSTRUCTIONS

Heat butter in a 12-inch skillet over medium-high heat. Add onion, jalapeno, and tomato; season with salt and pepper. Cook, stirring until soft, about 6 minutes.
Add eggs and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.
Sprinkle with cheese and cilantro, if desired.
Top with Hatch Green Chile, and enjoy!

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NOTES

Exchanges: 2.5 Fat; 0 Carbohydrate; 2 Protein

NUTRITION INFORMATION

SERVES: Exchanges: 2.5 Fat; 0 Carbohydrate; 2 Protein

CALORIES: 200

FAT: 13 g

CARBOHYDRATES: 4 g

PROTEIN: 13 g

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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