Eggs a la Mexicana
Nutrition Information
  • Serves: 4 servings
  • Calories: 200
  • Fat: 13 g
  • Carbohydrates: 4 g
  • Protein: 13 g
Prep Time: 
Cook Time: 
Total Time: 
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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)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 8 eggs, lightly beaten
  • ¼ cup shredded cheddar cheese
  • 2-3 tablespoon Hatch Valley Flame-Roasted Green Chile
Instructions
  1. 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.
  2. Add eggs and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.
  3. Sprinkle with cheese and cilantro, if desired.
  4. Top with Hatch Green Chile, and enjoy!
Notes
Exchanges: 2.5 Fat; 0 Carbohydrate; 2 Protein
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