Mexican scrambled eggs

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 182.7
  • Total Fat: 14.3 g
  • Cholesterol: 204.8 mg
  • Sodium: 483.6 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 12.6 g

View full nutritional breakdown of Mexican scrambled eggs calories by ingredient


Introduction

Scrambled eggs with a touch of Mexico Scrambled eggs with a touch of Mexico
Number of Servings: 3

Ingredients

    3 eggs, fresh
    1/4 scoop of Unjury unflavored protein powder
    1/4 tsp red pepper flakes
    1 tsp Old Bay seasoning

    2T Pace salsa (mild, medium or hot)
    2 oz shredded cheddar cheese

Tips

The Unjury tends to "clump" in the eggs, so work to get the clumps out. Also, be cautious about how hot you cook the eggs. If Unjury is heated over 140 degrees F, will begin to solidify.


Directions

beat together the eggs, the protein powder and seasonings. Make sure the pan is on with a few spritzes of olive oil cooking spray or 1 tsp olive oil to keep from sticking. Pour egg mixture into pan and keep stirring until eggs are done. Plate all of the eggs and sprinkle with the grated cheddar cheese and salsa. Put in the microwave about 30 seconds to melt the cheese. Measure out your serving and enjoy! The rest can be saved for the next day or two....or shared.

Serving Size: makes 3 1/2-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user LADYGRAY62.