Eggs and Chili Scramble
Spice up your breakfast routine with this vibrant and flavorful Eggs and Chili Scramble! Packed with the bold heat of fresh green chili, a hint of red chili flakes, and the aromatic trio of garlic, onion, and cilantro, this dish is a quick and satisfying way to energize your morning. The silky, perfectly scrambled eggs are infused with a creamy touch of milk and complemented by the sweetness of juicy tomatoes. Ready in just 20 minutes, this spicy scramble is perfect for busy mornings or an indulgent brunch, and it pairs beautifully with warm toast, creamy avocado, or a crisp side salad. Whether you're a fan of bold flavors or looking to explore an exciting twist on scrambled eggs, this dish is a must-try!
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Recipe Information
Ingredients
- 4 large eggs
- 1 fresh green chili (e.g., jalapeño or serrano)
- 0.5 teaspoons red chili flakes
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 small tomato, diced
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and black pepper. Whisk together until fully combined and slightly fluffy.
Finely dice the fresh green chili, removing the seeds if you prefer less heat. Set aside.
In a non-stick skillet over medium heat, melt the butter until it begins to foam. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and diced chili to the skillet. Cook for 1-2 minutes, stirring occasionally, until the garlic is fragrant.
Stir in the red chili flakes and diced tomato. Cook for another minute to slightly soften the tomato and incorporate the spices.
Lower the heat to medium-low and pour the whisked eggs into the skillet. Allow the mixture to sit undisturbed for 30 seconds to set slightly.
Using a spatula, gently stir and fold the eggs, scraping the bottom of the skillet as you go. Continue to cook, folding occasionally, until the eggs are just set but still slightly creamy.
Remove the skillet from heat and sprinkle the chopped cilantro over the eggs. Gently fold one last time to distribute the cilantro evenly.
Serve immediately on warm plates with your choice of toast, avocado slices, or a side salad for a complete meal.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.4 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
