International dishesEgg DishesMexicoAbout 25 minutes
Mexican scrambled eggs make a fast breakfast with egg, tomato, onion and bell pepper. The eggs are beaten with oat milk, which keeps them soft, and the vegetables are cooked first to sweeten them before the egg goes in.
The tricky part is the heat, as overcooked egg turns dry and tough. The butter melts over low heat only, since scorched butter gives the whole pan a burnt smell. The eggs come off the stove while still just set, and the heat left in the pan finishes them.
This batch weighs about 388g, at roughly 90 calories per 100g.
Method
Dice 1 tomato, 1/2 onion and 1/4 green bell pepper and set them aside.
Crack 2 chicken eggs into a bowl, add 45ml unsweetened oat milk, beat well, then season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Set a pan on the stove and melt 1 tablespoon butter over low heat.
Once the butter has melted, add the tomato, bell pepper and onion and stir for 2 to 3 minutes, until the vegetables soften.
Pour in the egg mixture and stir until the eggs are set to your liking.
Slide the eggs onto a plate, scatter over spring onion and herbs and serve hot.
Tips
45ml of oat milk is about 3 tablespoons, so a spoon works for measuring.
Low heat all the way through keeps the butter from scorching and the egg from drying out on the base of the pan.
Beating the eggs only until the yolks break up is enough, as overbeaten eggs turn rubbery in the pan.
Removing some of the seeds from a very juicy tomato keeps the pan from going watery.
Turning off the heat while the eggs still look slightly wet lets the pan finish them and keeps them soft.
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