Mexican Scrambled Eggs
Ingredients
8 to 10 Eggs, beaten
2 Tomatoes, chopped
Capsicum – 1, chopped, de-seeded
1 Red Onion, chopped
1 Spring Onion, chopped
2 to 3 Green Chilies, chopped & de-seeded
3 to 4 tbsp Oil
Salt as per taste
Directions
Heat 2 tbsp oil in a pan over medium flame.
Add the tomatoes, spring onions, onions, capsicum and green chillies.
Stir-fry for a minute or two and remove.
Beat the eggs well.
Heat a nonstick pan over medium flame.
Pour some of the egg mixture and swirl it around.
When the eggs are half-cooked, add some of the vegetable mixture.
Flip it over gently (or fold in half) and cook until the eggs begin to set.
Then scramble the eggs using a spatula, until lightly browned.
Transfer to a serving plate and serve.
