Mexican Eggs

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Serrano Chili Pepper1 count (6 g)
• Corn Tortilla2 medium (60 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Finely chop the onion, tomato and serrano chili pepper.

2. 2

   Step 2

   Whisk the eggs in a bowl and add salt and pepper.

3. 3

   Step 3

   Heat a pan over medium heat.

4. 4

   Step 4

   Once heated, add the oil, spread and add the chopped vegetables. Add salt and pepper and mix well.

5. 5

   Step 5

   Stir-fry for 5 minutes until the liquid evaporates.

6. 6

   Step 6

   Then add the eggs while stirring constantly for 4 minutes using a slotted spoon.

7. 7

   Step 7

   Remove from heat and serve the Mexican eggs with the tortilla.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mexican Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.