Tick the ingredients you need to add your shopping list.
- Heat the oil in a large pan over a medium heat. Add the onion and chillies and cook for 4-5 minutes. Add the chopped tomato and cook for another 1-2 minutes.
- Pour in the eggs and turn the heat to medium-low. Season with salt and pepper.
- Scramble gently with a wooden spoon and cook for one minute until just set, or cooked to your liking.
- Scatter with some fresh coriander and serve with soft tortillas. Add a dollop of refried beans on the side, if desired.
Note: Green chilli can be used as an alternative to red chilli, if you wish.
Per Serving: 212kcals, 15.7g fat (4.1g saturated), 6g carbs (3.3g sugars), 12g protein, 1.3g fibre, 0.212g sodium
EggsDinnerLow sugarBreakfast & Brunch30-minute mealsLow-fatHigh-proteinLeftoversMexicanCuisinesMake it HealthyVegetarian
Popular in Eggs
Cheesy potato and red pepper frittata