Scrambled Eggs with Chilies
Ingredients
- 2 large eggs, plus 1 large egg white
- Pinch of kosher salt and fresh pepper
- Cooking spray
- 1 small jalapeño, seeded and minced
- 6 cherry tomatoes, halved (2.5 oz)
- 1 scallion, thinly sliced
Preparation
1. Vigorously whisk the eggs, egg white, and salt and pepper in a bowl.
2. Heat a small skillet over medium-low heat. When hot, coat lightly with cooking spray. Cook chopped chilies and tomatoes until soft (2 minutes). Add eggs. Cook, stirring gently, until eggs are cooked through, as desired (1-2 minutes). Sprinkle with scallion. Serve hot.
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- Prep Time:
- Cook Time:
- Yield: Makes 1 serving (serving size: 1 cup)
Nutritional Information
| Calories per serving: | 194 |
|---|---|
| Fat per serving: | 11.2g |
| Saturated fat per serving: | 3.4g |
| Monounsaturated fat per serving: | 4.7g |
| Polyunsaturated fat per serving: | 2.2g |
| Protein per serving: | 17g |
| Carbohydrates per serving: | 6g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 372mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 319mg |
| Calcium per serving: | 77mg |
Good to Know
The bigger the real burn, the bigger the fat burn when it comes to chilies. Go as fiery as you can stand.
