Whole30 Mexican Eggs
Start your morning on a vibrant note with these flavorful Whole30 Mexican Eggs! This easy, protein-packed recipe combines fluffy scrambled eggs with a colorful medley of sautéed vegetables, including red bell peppers, tomatoes, and jalapeños, all infused with warm spices like cumin and coriander. The dish is elevated with fresh cilantro and a zesty squeeze of lime, while creamy avocado adds a perfect finishing touch. Ready in just 25 minutes, these low-carb Mexican eggs are not only Whole30-compliant but also gluten-free, dairy-free, and bursting with nourishing ingredients that will keep you energized all day. Perfect for breakfast or brunch, this wholesome recipe is a must-try for anyone looking for a healthy, flavorful twist on scrambled eggs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 0.5 medium, diced onion
- 1 medium, diced red bell pepper
- 1 small, seeds removed and diced jalapeño
- 2 cloves, minced garlic
- 2 medium, diced tomatoes
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped cilantro
- 1 medium lime
- 1 ripe, sliced avocado
Instructions
Crack the eggs into a medium-sized bowl and whisk them thoroughly until combined. Set aside.
Heat olive oil in a large non-stick skillet over medium heat.
Add the diced onion, red bell pepper, and jalapeño to the skillet, sautéing for about 3-4 minutes until the vegetables start to soften.
Add the minced garlic to the skillet, stirring for an additional minute.
Add the diced tomatoes to the mixture and continue cooking for another 2-3 minutes until the tomatoes start to break down.
Stir in ground cumin, ground coriander, salt, and black pepper, and cook for another minute to allow the spices to bloom.
Reduce the heat to low and pour the whisked eggs over the vegetable mixture in the skillet.
Using a spatula, gently stir the eggs, folding them over the vegetables until they are softly scrambled and just set.
Remove the skillet from heat and sprinkle chopped cilantro over the eggs.
Squeeze fresh lime juice over the eggs for a zesty finish.
Serve the Mexican eggs hot, topped with sliced avocado on the side.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1579 mg | 34% | |
*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.
