Soy-Free Scrambled Eggs with Cheese and Salsa
Experience a savory breakfast favorite with a fresh twist in this recipe for Soy-Free Scrambled Eggs with Cheese and Salsa! Featuring fluffy, creamy scrambled eggs enriched with cheddar cheese and perfectly balanced with a zesty homemade salsa, this dish is both comforting and vibrant. Free from soy, these protein-packed eggs are combined with a refreshing mix of ripe tomatoes, red onion, cilantro, and a kick of jalapeño, making each bite a delightful contrast of rich, melty goodness and tangy freshness. Quick and easy to prepare in just 20 minutes, it's an ideal way to start your day or enjoy a flavorful brunch. Pair it with toasted bread or a warm tortilla for an effortless and satisfying meal!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 0.5 cup grated cheddar cheese
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 medium tomatoes
- 0.5 small red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 0.5 medium jalapeno pepper
- 0.125 teaspoon salt
Instructions
1. Start by preparing the salsa. Chop the tomatoes and half of a red onion finely. Mince the jalapeno, ensuring to remove seeds if a milder flavor is desired.
2. In a bowl, combine the chopped tomatoes, red onion, and jalapeno with the chopped cilantro and lime juice. Add 1/8 teaspoon salt and mix well. Set aside to allow flavors to meld.
3. In a medium-sized bowl, crack the eggs and add 2 tablespoons of milk. Whisk together until the mixture is well combined and slightly frothy.
4. Season the egg mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. Heat a non-stick skillet over medium-low heat and add 1 tablespoon of butter. Allow it to melt completely, ensuring it coats the bottom of the pan.
6. Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds to start setting.
7. Gently push the eggs from the edges towards the center with a spatula, forming soft curds. Continue cooking, stirring gently, until the eggs are mostly set but still slightly runny.
8. Sprinkle the grated cheddar cheese over the eggs and continue to cook for another minute, stirring gently, until the cheese has melted and the eggs are fully cooked.
9. Remove from heat and serve the scrambled eggs topped with the fresh salsa.
10. Enjoy a delicious soy-free breakfast featuring creamy scrambled eggs enhanced with cheese and the zing of homemade salsa.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 826 mg | 276% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 436 mg | 34% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1230 mg | 26% | |
*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.
