Tex-Mex Scramble
Full of fiber and protein and easy to make, this scramble will have you going well into the afternoon. We've turned up the heat just a bit with the addition of spicy Tex-Mex seasoning, but you can omit and the results will still taste great. This recipe makes 4 servings.
prep time
10 minutes
cook time
20 minutes
Ingredients
2 Russet potatoes, scrubbed clean
4 large eggs, whisked
1 small onion, chopped
1/2 bell pepper, chopped
2 tablespoons olive or vegetable oil
1 teaspoon Tex-Mex seasoning (more to taste)
Salt and pepper, to taste
4 large eggs, whisked
1 small onion, chopped
1/2 bell pepper, chopped
2 tablespoons olive or vegetable oil
1 teaspoon Tex-Mex seasoning (more to taste)
Salt and pepper, to taste
Directions
Pierce potatoes with a fork and microwave on high until tender, about 7-8 minutes. Let potatoes cool before cutting into cubes.
Heat oil in a large skillet to medium-high on the stove top. Add onions, potatoes and peppers and cook until the veggies are just browning at the edges, about 4-5 minutes. Reduce heat to medium. Add eggs and Tex-Mex seasoning; fold gently to combine. Cook until eggs are set, about 5-7 minutes. Season with salt and pepper and serve.
Heat oil in a large skillet to medium-high on the stove top. Add onions, potatoes and peppers and cook until the veggies are just browning at the edges, about 4-5 minutes. Reduce heat to medium. Add eggs and Tex-Mex seasoning; fold gently to combine. Cook until eggs are set, about 5-7 minutes. Season with salt and pepper and serve.
