Scrambled Eggs (spicy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 218.2
- Total Fat: 15.3 g
- Cholesterol: 386.9 mg
- Sodium: 656.2 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.5 g
- Protein: 17.4 g
View full nutritional breakdown of Scrambled Eggs (spicy) calories by ingredient
Introduction
I found this recipe from Allrecipes.com and modified it to my likes. I found this recipe from Allrecipes.com and modified it to my likes.Number of Servings: 1
Ingredients
-
2 Large Eggs
2 tbsp Milk (1%)
1 tsp Parsley
1 Jalapeno, sliced (or equivalent from jar)
2 tbsp Shredded Cheddar Cheese
3 tsp Cholula Hot Sauce
Salt & Pepper to taste
Directions
1) Combine eggs and milk in bowl and whisk until well incorporated.
2) Heat a skillet over medium heat, spray with cooking spray. You can tell it's heated through when a drop of water sizzles in the skillet.
3) Pour egg mixture into skillet and immediately turn heat down to medium low. Sprinkle eggs with salt and pepper while the eggs set up a little bit.
4) Add herbs, jalapeno, and cheese to egg mixture.
5) Using a wooden spoon, scrape the eggs from the side of the pan to the center, forming curds. Continue this as the eggs cook until you can see the bottom of the pan as your spoon scrapes the eggs.
6) When the eggs are look wet, but no longer liquid, mound them in the center of the pan and turn off the heat, but leave the pan on the burner. The residual heat will continue cooking the eggs.
7) Make your toast, by the time it's done, the eggs will be ready to eat. Plate up, and pour Cholula over eggs.
Serving Size: Makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user VAHOMEBREW81.
2) Heat a skillet over medium heat, spray with cooking spray. You can tell it's heated through when a drop of water sizzles in the skillet.
3) Pour egg mixture into skillet and immediately turn heat down to medium low. Sprinkle eggs with salt and pepper while the eggs set up a little bit.
4) Add herbs, jalapeno, and cheese to egg mixture.
5) Using a wooden spoon, scrape the eggs from the side of the pan to the center, forming curds. Continue this as the eggs cook until you can see the bottom of the pan as your spoon scrapes the eggs.
6) When the eggs are look wet, but no longer liquid, mound them in the center of the pan and turn off the heat, but leave the pan on the burner. The residual heat will continue cooking the eggs.
7) Make your toast, by the time it's done, the eggs will be ready to eat. Plate up, and pour Cholula over eggs.
Serving Size: Makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user VAHOMEBREW81.