Mexican-Style Scrambled Eggs

  • Preparation 10 MIN
    Cooking 8 MIN
  • Servings 4



  1. In a bowl, vigorously beat the eggs with the milk for about 2 minutes or until the mixture is well blended. Season with salt and pepper. Set aside.
  2. In a large non-stick skillet, soften the onion and pepper in the butter. Season with salt and pepper. Add the egg mixture and cook over medium-low heat, stirring continuously with a wooden spoon or a whisk until the eggs are cooked. Remove the pan from the heat. Add the cheese and tomato. Adjust the seasoning.
  3. Divide the chips among four plates, and top with the scrambled eggs. Serve with lime wedges, sour cream and salsa. 


Warning! As jalapenos are hot pepper, you must thoroughly wash your hands after preparing them to avoid putting any in your eyes.

Garnishes 1.5 litres (6 cups) of blue, white, red, or yellow corn chips, 1 lime, cut into wedges, sour cream, and salsa, to taste.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 270  
Total Fat 21 g  
Saturated Fat 11 g  
Sodium (salt) 335 mg  
Carbohydrates 3 g  
Fibre 0 g  
Protein 17 g