Mexican Scrambled Eggs with Avocado & Radish Salad Recipe
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Cooked & Loved · by Irena Macri

Mexican Scrambled Eggs with Avocado & Radish Salad Recipe

NUTRITION · PER SERVING22M COOK
CAL 26%·PRO 40%
CARBS 25G19% OF CAL
10G FIBER7G OTHER8G TOTAL SUGAR
FAT 40G69% OF CAL
8G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy scrambled eggs cooked with onions, chiles, and spices, served alongside a fresh avocado and radish salad. Balanced and satisfying for any meal of the day.

mainmexicanegg disheggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 tablespoon olive oil (or ghee/butter)
  • 1 medium onion (thinly sliced)
  • 1/2 yellow pepper (or red sweet pepper/capsicum, sliced)
  • 1/3 long red chilli (diced (serrano or jalapeno))
  • 1 garlic clove (finely diced)
  • 1/2 cup diced tomatoes (you can used canned diced tomatoes, just strain some of the juice)
  • 1/2 teaspoon sweet or mild paprika
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1 dried chipotle chilli (optional, chopped)
  • 5 eggs
  • 1 medium avocado (sliced)
  • 5-6 radishes (sliced)
  • 2 tablespoons chopped green onion
  • A handful of fresh coriander/cilantro (chopped)
  • Juice of 1/2 lime
  • 1 tablespoon extra-virgin olive oil
  • A pinch of sea salt
  • A pinch of ground coriander seed (optional)
PREP
10M
SODIUM
295MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.