Mexican scrambled eggs with bell pepper & Parmesan
Mexican scrambled eggs with bell pepper & Parmesan: 423 kcal and 26 g protein per serving, ready in 12 minutes. Nutrition calculated from the ingredients.
Ingredients
- 150 g Egg (3 eggs)
- 8 g Olive oil
- 90 g Bell pepper (in strips)
- 15 g Parmesan (grated)
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Heat 8 g olive oil in a non-stick pan over medium heat.
- Sauté 90 g Bell pepper for 2–3 minutes until the moisture has evaporated.
- Whisk 3 eggs, season with salt and pepper, pour into the pan and lower the heat.
- Draw the spatula through slowly until just set and creamy — about 2 minutes.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Fold in 15 g Parmesan and take off the heat.
Nutrition per serving
- 423 kcal
- 26 g protein
- 15 g carbs
- 30 g fat