Huevos Revueltos

Vegetarian
Gluten Free
Health score
9%
Huevos Revueltos
45 min.
4
319kcal

Suggestions


Huevos Revueltos, a delightful Mexican-inspired dish, is the perfect way to elevate your breakfast or brunch experience. This vegetarian and gluten-free recipe is not only packed with flavor but also offers a satisfying meal that can be enjoyed any time of the day. With a combination of fresh ingredients like cilantro, tomatoes, and jalapeño peppers, each bite bursts with vibrant tastes that will tantalize your taste buds.

Imagine the aroma of sautéed garlic and green onions filling your kitchen as you prepare this dish. The creamy scrambled eggs, enriched with Monterey Jack cheese, create a luscious texture that pairs beautifully with warm corn tortillas. Whether you’re serving it for a leisurely weekend brunch or a quick weeknight dinner, Huevos Revueltos is sure to impress family and friends alike.

This recipe is not only delicious but also nutritious, with a balanced caloric breakdown that makes it a guilt-free indulgence. The addition of fresh tomatoes and spicy jalapeños adds a refreshing twist, while the optional hot pepper sauce allows you to customize the heat to your liking. So gather your ingredients and get ready to whip up a plate of Huevos Revueltos that will leave everyone asking for seconds!

Ingredients

  • teaspoons cooking oil 
  • 6-inch corn tortillas warmed ()
  • large eggs lightly beaten
  • 0.3 cup cilantro leaves fresh chopped
  •  garlic minced
  • 0.8 cup spring onion thinly sliced
  •  jalapeno 
  • ounces monterrey jack cheese shredded with jalapeño peppers
  • servings hot sauce hot (such as Tabasco, optional)
  • 1.8 cups plum tomatoes chopped
  • 0.5 teaspoon salt 

Equipment

  • frying pan

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Cut jalapeo in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeo halves.
  3. Add jalapeo, green onions, and garlic to pan; saut 3 minutes or until tender.
  4. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
  5. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly.
  6. Sprinkle evenly with cheese and cilantro.
  7. Serve with tortillas, lime wedges, and hot sauce, if desired.

Nutrition Facts

Calories319kcal
Protein21.23%
Fat41.94%
Carbs36.83%

Properties

Glycemic Index
60.38
Glycemic Load
11.61
Inflammation Score
0
Nutrition Score
20.020869462386%

Flavonoids

Naringenin
0.7mg
Luteolin
0.05mg
Kaempferol
0.35mg
Myricetin
0.16mg
Quercetin
3.34mg

Nutrients percent of daily need

Calories:319.28kcal
15.96%
Fat:15.18g
23.35%
Saturated Fat:5.48g
34.23%
Carbohydrates:29.99g
10%
Net Carbohydrates:24.83g
9.03%
Sugar:4.13g
4.59%
Cholesterol:291.62mg
97.21%
Sodium:517.27mg
22.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.29g
34.58%
Vitamin K:52.77µg
50.26%
Phosphorus:410.19mg
41.02%
Selenium:28.6µg
40.86%
Vitamin A:1669.7IU
33.39%
Vitamin B2:0.47mg
27.78%
Vitamin C:22.67mg
27.48%
Calcium:217.71mg
21.77%
Fiber:5.16g
20.65%
Vitamin B6:0.38mg
19.09%
Manganese:0.37mg
18.68%
Folate:69.54µg
17.39%
Magnesium:66.58mg
16.64%
Zinc:2.35mg
15.67%
Potassium:528.87mg
15.11%
Iron:2.67mg
14.81%
Vitamin E:2.13mg
14.22%
Vitamin B5:1.37mg
13.68%
Vitamin B12:0.79µg
13.09%
Copper:0.22mg
11.19%
Vitamin D:1.59µg
10.57%
Vitamin B1:0.13mg
8.98%
Vitamin B3:1.63mg
8.15%
Source:My Recipes