Mexican-Style Scrambled Eggs with Bell Pepper, Green Onion & Tortillas

Ingredients

• 1 small bunch cilantro (Leaves divided; stems discarded)
• 12 eggs
• 1 small bunch green onions (Trimmed and cut crosswise into thin pieces)
• 1 jalapeño pepper (Seeded, ribs removed to reduce spice, and minced)
• 2 red bell peppers (Trimmed, seeded, and finely diced)
• 8 small flour tortillas (Warm before serving if desired)
• black pepper (Amount not specified)
• chili powder (Amount not specified)
• ground coriander (Amount not specified)
• extra virgin olive oil (Amount not specified; for coating the skillet)
• hot sauce (Serve on the side; amount not specified)
• salt (Amount not specified)

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Trim, seed, and finely dice the red bell peppers. Place them in a medium bowl.

3. 3

   Trim the green onions and cut them crosswise into thin pieces. Add them to the bowl with the bell peppers.

4. 4

   Quarter the jalapeño lengthwise. Use a spoon to remove the seeds and ribs to reduce the spice level, then mince the pepper and add it to the bowl. Wash your hands thoroughly after handling the jalapeño, wear gloves, and avoid touching your eyes.

5. 5

   Preheat a large skillet over medium-high heat.

6. 6

   While the skillet heats, strip the cilantro leaves from the stems, discard the stems, and mince the leaves. Add half of the cilantro to the bowl and reserve the remainder for serving.

7. 7

   When the skillet is hot, add the olive oil and swirl to coat the bottom.

8. 8

   Add the bell peppers, green onions, jalapeño, cilantro, chili powder, and ground coriander. Cook, stirring occasionally, for 2–3 minutes, until the vegetables soften. Reserve the bowl for the eggs.

9. 9

   Meanwhile, crack the eggs into the reserved bowl. Add the salt and black pepper, then whisk until combined.

10. 10

    When the vegetables are soft, pour the egg mixture into the skillet. Scramble by alternating stirring and flipping, bringing the egg mixture in from the edges of the pan. Cook until the eggs are no longer runny, then remove the skillet from the heat.

11. 11

    Warm the tortillas in another skillet or in the microwave, if desired.

12. 12

    Divide the scrambled eggs and tortillas among four plates. Sprinkle the eggs with the reserved cilantro and serve the hot sauce on the side.

Notes

The source does not specify quantities for the oil, spices, salt, pepper, or hot sauce; season to taste. Warming the tortillas is optional.

Nutrition per serving

• breakfast
• main
• Mexican
• quick
• 20-minute
• stovetop
• high-protein
• vegetarian