NUTRITION

SERVINGS

INGREDIENTS

111 g cooked 93% lean ground beef

2 large eggs

0.5 cup yellow onion

1 medium plum tomato

1 whole serrano pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Finely dice the yellow onion, plum tomato, and serrano pepper, removing the pepper seeds if you prefer a milder heat.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced onion and serrano pepper to the skillet, sautéing for 3 to 4 minutes until the onion becomes translucent and fragrant.

• 4

  Stir in the pre-cooked ground beef and diced tomatoes, seasoning with sea salt and black pepper.

• 5

  Cook for 2 minutes to allow the tomatoes to soften and the beef to warm through completely.

• 6

  In a small bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined.

• 7

  Reduce the skillet heat to medium and pour the whisked eggs over the beef and vegetable mixture.

• 8

  Using a spatula, gently fold the eggs into the mixture, stirring occasionally until the eggs are just set and fluffy.

• 9

  Remove the skillet from the heat and garnish the scramble with freshly chopped cilantro before serving.