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Fast and Easy Mexican Scrambled Eggs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.952
Energy (kCal)75.4
Carbohydrates (g)17.264
Total fats (g)0.442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly. | 2. Pour beaten eggs over sauce in skillet. | 3. Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom. | 4. Lift and fold eggs with spatula so uncooked part runs to bottom. | 5. Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist. | 6. Pass sour cream to spoon on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salsa 1 cup 75.4 17.264 3.952 0.442
    egg 6 slightly - - - -
    cream sour - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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