Tex-Mex Scrambled Eggs

Ingredients

• Coconut oil

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  1 tbsp or 15g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  1 breast, bone and skin removed or 172g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Red Onion

  ¼ cup or 25g

Directions

1. Heat coconut oil in a medium skillet over medium-high heat.
2. Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.
3. Add diced onions, bell peppers, and jalapeno (optional) to the hot skillet. Saute 3-5 minutes, or until slightly softened.
4. Add eggs and chicken, and cook while continuously stirring until eggs are light and fluffy.
5. Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.

Similar Foods

• Tex-Mex Migas
• Tex Mex Breakfast Casserole
• Tex-Mex Chicken Chopped Salad
• Scrambled Eggs with Spinach and Mexican-Blend Cheese
• Tex-Mex Chicken Spaghetti Squash Bake
• Smoky Scrambled Eggs