Mexican Scrambled Egg

Name: Mexican Scrambled Egg
Cook time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American
Ingredients: 1 tsp olive oil; ½ red onion, peeled and diced; ½ red pepper, deseeded and diced; ½ green pepper, deseeded and diced; ¼ tsp ground cumin; 1 pinch chilli flakes; 2 tsp butter; 4 large eggs, beaten; 1 corn tortilla, cut into thin strips; 105g fat-free yoghurt, greek or natural; 55g feta, crumbled; 1 small bunch coriander, chopped

2 steps

Cook:20min

Updated at: Thu, 17 Aug 2023 11:35:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories749.7 kcal (37%)

Total Fat44.4 g (63%)

Carbs44.1 g (17%)

Sugars13.8 g (15%)

Protein41 g (82%)

Sodium993.2 mg (50%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 tspolive oil

0.5red onion

peeled and diced

0.5red pepper

deseeded and diced

0.5green pepper

deseeded and diced

¼ tspground cumin

1 pinchchilli flakes

2 tspbutter

105gfat-free yoghurt

55gfeta

Instructions

Step 1

Heat the oil in a deep frying pan, add the onion and peppers and fry over a high heat for 2-3 minutes until softened. Add the cumin and chilli flakes, fry for a minute then tip into a bowl and set aside.

Step 2

Melt the butter in the pan, add the eggs and cook gently until scrambled but still soft. Stir in the onion, peppers and tortilla strips then remove from the heat and stir in the yoghurt. Spoon onto a plate, top with the feta and coriander and serve.