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More Popular Recipes

Tex-Mex Scrambled Eggs

Recipe #302517 | 20 min | 10 min prep | SERVES 4 , 4 Servings (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Kitchen Quarterback

Serve with tortillas.

Posted on: May 7, 2008

Print Recipe

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 cups mushroom, sliced
  • 1 cup frozen whole kernel corn, thawed
  • 1 (2 ounce) jar pimiento, drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 egg
  • 1/4 cup water
  • 1 cup salsa

    • Directions

    1. 1
      In a large skillet, melt butter over medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and mushrooms; cook and stir 2 more minutes. Add corn, pimientos, salt and pepper; mix well. Reduce heat to medium. Continue cooking until onions and peppers are tender.
    2. 2
      Meanwhile, in a medium bowl, beat eggs with water; add to skillet. Scramble to desired doneness. Top each serving with salsa.

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    Nutrition Facts

    Serving Size 1 (291g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1/8 teaspoon pepper

    Calories 237
    Calories from Fat 124 (52%)
    Amount Per Serving %DV
    Total Fat 13.8g 21%
    Saturated Fat 6.1g 30%
    Monounsaturated Fat 4.5g
    Polyunsaturated Fat 1.6g
    Trans Fat 0.0g
    Cholesterol 332mg 110%
    Sodium 791mg 32%
    Potassium 576mg 16%
    Total Carbohydrate 18.0g 5%
    Dietary Fiber 3.3g 13%
    Sugars 4.9g
    Protein 13.3g 26%
    Vitamin A 1181mcg 23%
    Vitamin B6 0.4mg 21%
    Vitamin B12 1.0mcg 16%
    Vitamin C 32mg 54%
    Vitamin E 1mcg 5%
    Calcium 69mg 6%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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