Eggs, Scrambled W/mexican Flavors - Huevos A La ... Lc-3.6egg, ethnic- mexican 3 tbs lard; vegetable oil, bacon 3 pepper serrano; or 1 large jalapeņo, 1 small onion; diced 1 medium tomato; cored and diced 8 large egg 1 tsp salt Eggs, Scrambled W/Mexican Flavors - Huevos A La Mexicana LC-3.6 THE FLAVORINGS: Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles, then chop them finely and add to skillet, along with onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low THE EGGS: Beat the eggs with the salt, just enough to combine the whites and yolks. Add them to the skillet and scramble until they are as done as you like. Taste for salt, then scoop them into a warm dish and serve right away. Cuisine: "Mexican" Source: ""Authentic Mexican: Regional Cooking from the Heart of Mexico" p. 115" Yield: "2 2/3 cups" Start to Finish Time: "0:20" Per serving: 236 Calories (kcal); 19g Total Fat; (71% calories from fat); 12g Protein; 5g Carbohydrate; 383mg Cholesterol; 648mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Perfect with warm corn or flour tortillas and fresh green to NOTES : TWO TRADITIONAL VARIATIONS: Scrambled Eggs with Shrimp -- Prepare as directed, adding 1 cup (6 ounces) peeled, deveined, chopped raw shrimp to the cooking vegetables. Huevos con Nopales -- Prepare as directed, adding 1 cup sliced, cooked cactus paddles to the vegetables while they are cooking. A CONTEMPORARY VARIATION: Spicy Scrambled Eggs with Avocado, Bacon and cheese -- Add 8 slices crumbled, cooked bacon to the cooked vegetables, then add the eggs and scramble until nearly set. Stir in 1 cup cubed Monterey Jack cheese, letting it soften before scraping the eggs into a warm serving dish. Garnish with diced avocado and chopped fresh basil or oregano. NYC Nutrition Analysis (per serving or yield unit): water=124 g; calories=250.3; protein=13.03 g; total fat=19.78 g; carbohydrate=4.46 g; dietary fiber=0.82 g; ash=2.69 g; calcium=54.91 mg; phosphorus=193 mg; iron=1.66 mg; sodium=719.2 mg; potassium=230.8 mg; magnesium=16.16 mg; zinc=1.18 mg; copper=0.05 mg; manganese=0.09 mg; vitamin A=869.4 IU; vitamin E=1.34 mg ATE; thiamin=0.09 mg; riboflavin=0.53 mg; niacin=0.36 mg; pantothenic acid=1.36 mg; vitamin B6=0.21 mg; folate=55.99 ug; vitamin B12=1 ug; vitamin C=9.05 mg; saturated fat=6.89 g; monounsaturated fat=8.16 g; polyunsaturated fat=2.5 g; cholesterol=434.1 mg; selenium=31.07 ug; refuse=10.16%; %cal as carb:prot:fat=7:21:72; WW Pts=6.49; (complete analysis) |
