Mexican Breakfast Scramble
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 367.7
- Total Fat: 16.3 g
- Cholesterol: 242.8 mg
- Sodium: 414.6 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 3.1 g
- Protein: 26.8 g
View full nutritional breakdown of Mexican Breakfast Scramble calories by ingredient
Introduction
A quick potato / egg breakfast scramble with a bit of spice. A quick potato / egg breakfast scramble with a bit of spice.Number of Servings: 1
Ingredients
-
1/2 tbsp Butter
2 small Red Potatoes (about 169 g)
1 clove Garlic
1/2 fresh Jalapeno Pepper
1 Egg
2 Egg Whites
1 oz Part-Skim Mozzarella Cheese
1 tbsp fresh Cilantro
Directions
Cook the potato(es) in the microwave, about 4 minutes on high, until they are "soft to the fork" - it's easy to insert a fork into the potato.
Heat up a skillet with the butter while you chop the potato into pieces, about 1/2" square or as you like it. Also chop the jalapeno pepper and the garlic. Add to skillet and cook until potato is lightly browned. Add egg and egg whites and cook until eggs are done. Remove from skillet; top with cheese and cilantro.
I think it'd taste great with a bit of fresh tomato, but that will have to wait for next time I make this recipe - no tomato in the fridge today. :)
Number of Servings: 1
Recipe submitted by SparkPeople user TEMPESTE.
Heat up a skillet with the butter while you chop the potato into pieces, about 1/2" square or as you like it. Also chop the jalapeno pepper and the garlic. Add to skillet and cook until potato is lightly browned. Add egg and egg whites and cook until eggs are done. Remove from skillet; top with cheese and cilantro.
I think it'd taste great with a bit of fresh tomato, but that will have to wait for next time I make this recipe - no tomato in the fridge today. :)
Number of Servings: 1
Recipe submitted by SparkPeople user TEMPESTE.