Scrambled Eggs with Chilies

Scrambled Eggs with Chilies Photo: Levi Brown


  • 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


  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.

  • Prep Time:
  • Cook Time:

  • The bigger the real burn, the bigger the fat burn when it comes to chilies. Go as fiery as you can stand.
  • 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
Carbohydrate per serving: 6g
Fiber per serving: 1g
Cholesterol per serving: 372mg
Iron per serving: 2mg
Sodium per serving: 319mg
Calcium per serving: 77mg

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