Mexican Scrambled Eggs


  • 1 teaspoon (5ml) olive oil
  • 4 eggs, beaten
  • 1 tablespoon (15 ml) heavy cream
  • 1 tablespoon (15 ml) tomato paste
  • 1 tablespoon (15 ml) anaheim pepper, chopped
  • 1 tablespoon (15 ml) tomato, chopped
  • 1/4 teaspoon (1 ml) ancho chili powder
  • 1 teaspoon (5 ml) parsley, chopped
  • salt to taste
  • pepper to taste


Beat the eggs well. Add the rest of the ingredients to the eggs. Cook over medium heat in a skillet with the oil, continually mixing the eggs so they scramble to your preference. 2-3 minutes for runny scrambled eggs and 4-5 to browned scrambled eggs. Enjoy!

Base recipe yields 2 3.7 oz/103.6 g servings.

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About This Recipe

This is a refreshing take on every day scrambled eggs. Enjoy the fresh flavors as a great way to start your day!

Note: Feel free to substitute any peppers you prefer for the anaheim pepper, and chili powder for the ancho chili powder.

Recipe Macros per Serving

Protein: 11.47 gram(s)

Carbs: 2.06 gram(s)

Fiber: 0.33 gram(s)

Fat: 13.42 gram(s)

Calories: 176.8

Net Carbs: 1.73 gram(s)