Mexican Scrambled Eggs

Mexican Scrambled Eggs


Preparation Time: 10 minutes

Number of Servings: 2


Recipe by Ryvita

Printer friendly recipe
Mexican Scrambled Eggs
Energy (kJ)
368
Energy (kcal)
88
Fat
3.1
of which Saturates
0.8
Carbohydrate
9.4
of which Sugars
3.2
Fibre
2.5
Protein
4.4
Salt
0.22
  • Per 100g
  • Per serving

Ingredients

100g Yellow and orange pepper, diced

60g Spinach (two handfuls)

1 small red onion, diced

60g Sweetcorn

2 medium eggs whisked

20g Chopped tomatoes

20g Avocado, diced

6g Chilli slices

1 tsp Smoked paprika

Salt to taste

Method

  1. Fry the peppers, red onion, sweetcorn for 5 minutes, then add the spinach and fry for a further minute. Add salt to taste if desired
  2. Add the eggs to the pan and mix with the ingredients for 1 minute or until cooked
  3. Top the crispbreads with the cooked ingredients and add diced avocado, chopped tomato and chilli slices

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