Mexican Scrambled Eggs with Peppers
For 4 Servings:
4 large flour tortillas
1 avocado, pitted, peeled and thinly sliced
1 tsp. lemon juice
2 Tbs. olive oil
1 red bell pepper, seeded and cut into 1 inch pieces
1 green bell pepper, seeded and cut into 1 inch pieces
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, canned or fresh, seeded and chopped (wear rubber gloves)
1/4 cup vegetable stock or water
2 Tbs. cilantro or parsley, minced
2 Tbs. unsalted butter
8 eggs, beaten
6 ounces Monterey Jack cheese, grated
1 cup salsa
Preheat oven to 200°F. Wrap tortillas in aluminum foil and place in oven to keep warm. Sprinkle avocado slices with lemon juice to prevent browning and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Add bell peppers and onion to skillet and sauté about 8 minutes or until just browned. Add garlic and jalapeño pepper and sauté another 2 minutes. Stir in stock and cilantro. Increase heat to medium high and bring to a boil. Cover skillet and reduce heat to medium. Steam 2-3 minutes. Place pepper mixture in a colander to drain. Set aside and keep warm. Wipe skillet clean with a paper towel. Melt butter in skillet over medium heat. Pour beaten eggs into skillet and cook 3-4 minutes, stirring frequently until eggs are set but still soft. Place 1 tortilla on each plate. Top with scrambled eggs and pepper mixture. Sprinkle with cheese and serve with avocado and salsa.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.
Per serving: calories 804, fat 50.8g, 56% calories from fat, cholesterol 430mg, protein 30.7g, carbohydrates 59.0g, fiber 7.7g, sugar 10.0g, sodium 974mg, diet points 19.3.
The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.