Mexican Scrambled Eggs

These cheesy Mexican Scrambled Eggs are popping with colours, flavours, nutrients and all of the good things.

Who needs to go out for brunch when you can whip this up at home in 10 minutes?

Serve with guacamole, salsa and sour cream for a real Mexican Fiesta - what a way to start your day!

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Ingredients

• 4 eggs

• 1 small onion, finely chopped

• 1 red bell pepper , finely chopped

• 1 green bell pepper, finely chopped

• 1 tomato, finely chopped

• 60g light cheddar cheese (or cheese of choice)

• 1 large wholewheat tortilla cut into small pieces

• 15ml olive oil

• Splash of milk

• Salt and pepper to taste

• Chopped fresh coriander for garnish
  

Method

1. Heat the olive oil in a non-stick pan/skillet on a medium - high heat. Add in the onions and sauté until soft.

2. Add the peppers to the pan and sauté for a further 2-3 minutes.

3. In the meantime, whisk the eggs, milk, salt and pepper in a bowl.

4. Once the peppers have softened, add the egg mixture to the pan, stirring occasionally.

5. When the eggs start to set, stir in the cheese and tortilla pieces.

6. Garnish with coriander and serve with your choice of toast, guacamole and salsa.

Serves 2

Macros per serve (without extras): 447 calories, 26g fat, 27g carbs, 26g protein.