Serve these Mexican Scrambled Eggs alongside some refried beans, tortillas, fresh tropical fruit and strong hot coffee or thick hot chocolate. The vegetables in the eggs reflect the colors in the Mexican flag. This will keep you going for a long time during the day.
Ingredients
1/4 cup tomato juice
8 eggs
1 green bell pepper, minced
1 onion, minced
Salt and pepper to taste
Butter or margarine
Instructions
In a hot skillet with melted butter, sauté the green pepper and onion until soft. Add salt and pepper to taste.
In a bowl, combine the tomato juice, eggs and more salt and pepper. Whisk until light and fluffy.
Pour into the skillet with the peppers and onions. Scramble until firm. Serve immediately while still hot or store them in a container to reheat throughout the week. Top with salsa or hot sauce and cilantro.
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