Cheddar, Jalapeño & Tomato Egg Scramble

Rebeka Bergin Rebeka Bergin

    Whisk the Eggs with a fork and then stir in the Cheddar Cheese, Jalapeño, Tomato, and Sea Salt & Black Pepper.

    In a non-stick pan or skillet, melt 1 teaspoon of Butter (or you can use Olive Oil) on medium heat and make sure it covers the entire bottom of the pan. Pour in the Egg mixture and move it around the pan, using your spatula/wooden spoon to lift the eggs from the sides and bottom of the pan to create curds.

    Once the eggs are cooked and no liquid remains, take them off of the heat and plate them. Season with a little more Sea Salt & Black Pepper if required and serve immediately.

Article ID,18370789433,Servings,1,Paper Link,https://paper.dropbox.com/doc/Cheddar-Jalapeno-Tomato-Egg-Scramble--AbNFvmnRBUI0w7xcTvctFxGcAg-nD1fYf6Wn5Q5HYSPmtpNV
Day,Breakfast
Calories,264,Macros
Fat,19g,169
Protein,17g,70
Carbohydrates,6g,25
Allergens,Nut-Free,Soy-Free,Gluten Free,Seafood-Free
Suitability,Fat-Loss,Gluten Free,Vegetarian,Keto,Low-Carb

Ingredient,Amount,Style
Large Eggs,2
Cheddar Cheese,1 Tablespoon,grated
Butter,1 Teaspoon
Tomato,1,deseeded & chopped
Jalapeño Pepper (fresh or jarred),1 Tablespoon ,chopped
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.