Mexican Scramble

Serves 4

What You’ll Need:
A Blender

A Sharp Kitchen Knife

A Heavy-Bottomed Stainless Steal or ‘Clean’ Non -Stick Pan

Spatula

Ingredients:
8 Large Eggs, Organic

2 oz Goat Cheese, Soft

1/2 cup Sun Dried Tomatoes

1/4 Tsp Sea Salt

1 Tsp Organic Cumin

Shakes of Hot Sauce to Personal Taste

1 Tbsp Olive Oil

1/4 Cup Fresh Cilantro, Chopped

4 Green Onions, Sliced

1 Haas Avocado, Diced

1 Jalapeno, Minced, Optional

How To Put It Together:
1) In a blender, whisk together the eggs, sea salt, cumin, goat cheese and hot sauce; set aside.

2) Preheat a pan over medium-high heat. You will know that the pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating from the pan. Add the olive oil; swirl it around the pan. Add the green onions, sautee until opaque. Add the eggs to the pan, then sprinkle first the avocado then the jalapeño and cilantro around the entirety of the pan. Move the egg mixture around the pan until the eggs are just set. Divide among four plates.

3) Serve and enjoy!

Nina’s Tasty Tip:
Grape tomatoes may be substituted for the sun-dried tomatoes in this dish. Use 1 1/2 cups grape tomatoes as a replacement.

Nutrition:

• 267 Calories
• 17 grams of Protein
• 6 grams of Total Carbohydrates
• 2 grams of Sugar
• 4 gram of Fiber
• 20 grams of Total Fat
• 6 grams of Saturated Fat
• 0 grams of Trans Fat
• 429 mg of Cholesterol
• 342 mg of Sodium
• 46% RDA Selenium
• 43% RDA Vitamin K
• 36% RDA Riboflavin
• 26% RDA Vitamin A
• 26% RDA Phosphorus
• 23% RDA Folate
• 23% RDA Pantothenic Acid
• 22% RDA Vitamin B12
• 21% RDA Vitamin C
• 17% RDA Vitamin B6
• 17% RDA Iron
• 16% RDA Copper
• 14% RDA Sodium
• 12% RDA Potassium
• 11% RDA Vitamin E
• 11% RDA Zinc
• Glycemic load: 2