Spicy Scrambled Eggs That'll Kick Your Ass

I'll be honest, I'm not a huge scrambled egg fan, I find them to be quite blah! This morning I needed a breakfast to keep me going late into the afternoon, that won't pile on the pounds like a full Irish Fry-up would. Ever the calorie conscious I need something light yet filling. Eggs are a great source of protein and they do give you lots of energy and keep you fuller for longer.

 So I set about to figure out a tasty egg breakfast that's semi-low fat.

 That's when I came up with Mexican scrambled eggs. That would satisfy my need for spice and kick ass flavours and its also quite a low fat breakfast. After eating it, I'm truly converted to scrambled eggs the Mexican way!!! And you know what......why reserve this recipe totally for breakfast, this would be a fantastic lunch, or a great evening supper also. This recipe is for a one person serving, so change the quantities accordingly. ¡Buen Provecho!

Serves 1


Ingredients

• 2 medium free range eggs
• 10 mls of semi skimmed milk
• 1 tomato diced
• 1 quarter red onion, diced
• 1 slice of spicy jalapeno pepper, diced (add more or less depending on how hard a kick you want)
• Salt & pepper
• 1/2 a corn tortilla
• Spray of low fat oil
• Chopped coriander
• Tabasco sauce to serve.

Method

1. Roll the corn tortilla, and then snip with a kitchen scissors into small strips
2. Heat a frying pan to medium, add the tortilla strips and fry them with a 2-3 sprays of low fat cooking oil
3. Remove the tortilla strips, and add the tomatoes, jalapenos, and onions to the pan. Spray more oil if needed.
4. In a jug, break the eggs, add some salt and pepper and the milk, whisk briskly to combine.
5. Add the eggs to the pan and gently fold into the tomato and onion mixture.
6. Return the strips of tortilla back to the pan and fold into the eggs. Careful not to over cook the eggs.Take them off the heat while they still soft. 
7. Mix in the chopped coriander, splash on as much tabasco sauce as you can brave and enjoy!