Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs
- 2 tbsp (30 ml ) milk
- Butter , margarine , or cooking spray , for frying pan
- 1 medium red onion , chopped
- 1 medium green chile pepper , such as jalapeño , seeded and chopped
- 1 green bell pepper , seeded and sliced
- Salt , to taste
- Black pepper , to taste
- Serve with hot sauce , such as Tabasco sauce
Directions
Crack the eggs into a large mixing bowl, add the milk, and beat until well combined.
Place a large frying pan over medium heat, add the butter, margarine, or cooking spray, and allow to melt. Add the onions, chili, and bell pepper, and sauté for 2–4 minutes.
Add the eggs to the pan, and allow to cook for 30 seconds to 1 minute, until they just begin to set.
Turn the heat up to high, and begin scrambling the eggs by scraping the bottom of the pan with a spatula and folding the cooked egg into the egg mixture.
When the eggs are still moist, but mostly cooked, remove from the fire and plate.
Serve while still hot.