Description
A fast and tasty Mexican breakfast combining eggs, vegetables, and cheese, perfect for a quick morning meal.
Ingredients
Scale
- 4 eggs
- 1/4 cup milk
- 1/2 cup diced tomatoes
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Tortillas (for serving)
- Avocado and salsa for topping (optional)
Instructions
- Whisk together the eggs and milk, and season with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Add the diced onions and bell peppers. Cook until soft, about 3-4 minutes.
- Add the tomatoes and cook for another 2 minutes.
- Pour the egg mixture into the skillet. Stir gently until the eggs are just set but still moist, about 3-5 minutes.
- Sprinkle with shredded cheese and allow it to melt for a minute.
- Serve the scrambled eggs in warmed tortillas topped with avocado and salsa if desired.
Notes
For extra flavor, add spices like cumin or chili powder to the egg mixture. Customize your recipe by adding other veggies such as spinach or zucchini.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg