My Scrambled Eggs with Salsa
A zesty and satisfying start to any day, quick and flavorful.
⏱️ 8 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 12g carbs🥑 18g fat🌾 2g fibreper serving
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Ingredients
- 🥚2 large eggs
- 🥛1 tbsp milk
- 🧈½ tsp butter
- 🌶️¼ cup salsa
- 🧂 salt and black pepper
- 🌿1 tbsp fresh cilantro, chopped
Pro tips
- For extra creaminess, use heavy cream instead of milk.
- Don't overcook the eggs; they should be soft and fluffy.
- Experiment with different types of salsa for varying flavors.
- Add a sprinkle of shredded cheese for a richer dish.
Method
- 1In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- 2Melt the butter in a non-stick skillet over medium-low heat.
- 3Pour the egg mixture into the skillet. Let it cook for about 30 seconds without stirring.
- 4Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- 5Continue to cook, gently folding and scrambling the eggs, until they are mostly set but still slightly moist.
- 6Remove from heat and transfer the scrambled eggs to a plate.
- 7Spoon the salsa over the scrambled eggs and garnish with fresh cilantro.