Tex-Mex scrambled eggs
0
Points®
Total time: 26 min • Prep: 18 min • Cook: 8 min • Serves: 2 • Difficulty: Easy
Jalapeno and cumin give these scrambled eggs a bit of heat. They're topped with a homemade spicy salsa for even more flavor.
Ingredients
Canned diced tomatoes
14½ oz, fire roasted-variety
Chili powder
¼ tsp, chipotle-variety
Scallions
2 Tbsp, green part only, minced
Cilantro
2 Tbsp, fresh, minced
Fresh lime juice
1 Tbsp
Table salt
½ tsp, divided (or to taste)
Black pepper
¼ tsp, divided (or to taste)
Egg
4 large egg(s)
Dried oregano
¼ tsp
Ground cumin
⅛ tsp
Cooking spray
4 spray(s)
Shallot
2 small, minced
Jalapeño pepper
1 medium, seeded, minced (don’t touch seeds with bare hands)
Instructions
1
To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, 1/4 tsp salt, and 1/8 tsp pepper. Stir salsa; set aside.
2
To make eggs, in a medium bowl, beat together eggs, oregano, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, and cumin; set aside.
3
Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 3-4 minutes. Serve eggs with salsa.
4
Serving size: about 1 cup eggs and 1/2 cup salsa
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