Mexican Scramble

Serves 4


What You’ll Need:

A Blender

A Sharp Kitchen Knife

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




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.



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