Scrambled Eggs with Jalapeños Recipe
Fluffy scrambled eggs with jalapeños create a protein-rich, spicy breakfast that’s quick, flavorful, and perfectly balanced.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 –2 jalapeños finely chopped
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- 1 tsp garlic powder optional
- 1 tbsp chopped fresh cilantro optional garnish
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add chopped jalapeños; sauté 2–3 minutes until fragrant.
- Whisk eggs with salt, pepper, and garlic powder.
- Pour eggs into skillet; cook gently, stirring occasionally until fluffy.
- Garnish with cilantro and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 190
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 10%
- Vitamin C: 25%
- Folate: 12%
- Vitamin K: 10%
- Iron: 8%
Tips to Enhance Flavor
- Deseed jalapeños for milder heat.
- Sprinkle smoked paprika for smoky undertones.
- Pair with avocado slices or vegan cheese for richness.
- Cook eggs low and slow to maintain fluffiness.
- Add chopped tomatoes or onions for extra texture and nutrients.