Mexican Eggs Recipe


Difficulty LevelBit DifficultHealth IndexJust Enjoy
Main Ingredient


 Butter2 Tablespoon (1/4 Stick)
 Yellow onions2 Medium, chopped
 Tomato1 Large, peeled, seeded, chopped and drained
 Chili powder2 Teaspoon
 Chopped parsley1 Tablespoon
 Eggs8 Medium, beaten with 4 tablespoons cream
 Cream4 Tablespoon (Used For Beating The Eggs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1082 Calories from Fat 570

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 28.8 g144%

Trans Fat 0 g

Cholesterol 1557.5 mg

Sodium 1127.1 mg47%

Total Carbohydrates 81 g27.1%

Dietary Fiber 9.8 g39.1%

Sugars 29.6 g

Protein 51 g102.4%

Vitamin A 166.3% Vitamin C 82.5%

Calcium 38.8% Iron 51.7%

*Based on a 2000 Calorie diet


Melt butter in a large glass casserole; add onion and cook on high 2 minutes.
Stir in tomato and chili powder.
Cook on High 3 minutes, stirring several times.
Gently stir in parsley and egg-cream mixture.
Cover with waxed paper and cook 1 1/2 minutes on Medium, stirring every 20 seconds.
Cook another 60 seconds, stirring after 30 seconds.
Eggs should appear undercooked just set but not dry.
Remove from oven and stir again.
Cover and let set 2 minutes.
Season to taste.