April 23, 2024
Spicy Scrambled Eggs with Tomatoes & Chiles
Ro*Tel® Tomatoes with Habaneros give a zesty kick to this breakfast staple
Minutes Prep time: 10
Minutes Total time: 10
Servings: 4
Difficulty: easy
Ingredients
Ingredients
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1 can (10 oz each) Ro*Tel® Hot Diced Tomatoes with Habaneros
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6 large eggs
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1/4 cup whole milk
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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PAM® Original No-Stick Cooking Spray
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1/2 cup crumbled queso fresco cheese
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1 tablespoon fresh cilantro, chopped
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2 tablespoons green onions, chopped
Spicy Scrambled Eggs with Tomatoes & Chiles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 142 mg | 14% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 294 mg | 98% |
| Total Fat | 13 g | 19% |
| Iron | 1 mg | 6% |
| Calories | 188 kcal | 9% |
| Sodium | 562 mg | 23% |
| Protein | 13 g | 26% |
| Saturated Fat | 6 g | 28% |
| Sugars | 3 g | 0 |
| Vitamin C | 3 mg | 6% |
Directions
Directions
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Step one
Drain tomatoes well in strainer, pressing gently to release liquid.
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Step two
Whisk together eggs, milk, salt and pepper in medium bowl until blended. Add drained tomatoes; stir gently to combine.
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Step three
Spray a large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large, soft curds. Continue cooking, occasionally pulling, lifting and folding eggs until mixture is thickened and no visible liquid egg remains. Remove from heat.
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Step four
Divide eggs evenly among 4 plates. Top with cheese, cilantro and green onion. Serve immediately.
Preparation images
Spicy Scrambled Eggs with Tomatoes & Chiles
Nutrition information
