Salsa Scrambled Eggs

Salsa Scrambled Eggs

Add some zestiness to ho-hum scrambled eggs with southwestern flavors - onion, green bell pepper, shredded cheese, and salsa or hot sauce of your choice make for one festive breakfast.

Course Breakfast

Cuisine Mexican-American

Keyword salsa scrambled eggs

Prep Time 5

Cook Time 8

Total Time 13

Servings person

Calories 450kcal

Author Christina Koncker

Equipment

frying pan

Ingredients

3 large eggs
1 splash cream (or milk)
2 tablespoons yellow onion diced
2 tablespoons green bell pepper diced
2 dashes salt
2-3 dashes black pepper
1 tablespoon butter
¼ cup cheddar cheese shredded
salsa or hot sauce of your choosing (optional)

Instructions

Add the butter to a pan over medium heat. Once completely melted, add diced onions and green bell pepper.
Cook for 2-3 minutes, stirring frequently. Reduce heat to medium-low. In a bowl, add eggs, cream (or milk), salt and pepper and whisk vigorously.
Pour egg mixture into the pan. Cook low and slow for around 5 minutes, using a spatula to gently push the eggs around. I recommend keeping the scrambled eggs slightly wet, as they will continue cooking for an additional 2-3 minutes during the next step.
Top with shredded cheddar cheese and put a lid on it for 2 minutes, or until the cheese has melted.
Serve with salsa or hot sauce.

Notes

Use either white or yellow here as red onions discolor during cooking and don’t look appetizing in the final product.

Nutrition