You know what is awesome about eggs? Well, there are a few things that are great about eggs, actually, like they are a great source of protein, they are full of vitamins and minerals, they are affordable…all that, and they are only around 70 calories each. OK, so eggs have lots of benefits, but what I think makes eggs really great and wonderful to cook with is their versatility. Tell me there isn't more than one way to cook an egg? Sheesh, I can't even keep track of how many ways there are to cook and serve eggs, that's how versatile they are.
I've got a wonderfully simple recipe for huevos revueltos that is in and of itself adaptable depending on what vegetables you have on hand. These scrambled eggs with veggies are a great way to start your day.
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Huevos Revueltos
Ingredients:
1 cup chopped vegetables (tomatoes, onions, and/or jalapeño peppers)
4 eggs, slightly beaten
2 tablespoons butter or margarine
Chopped fresh cilantro
1/4 cup crumbled queso fresco cheese
Directions:
Melt butter or margarine in large nonstick skillet over medium heat and cook vegetables, stirring occasionally, 4 minutes or until tender. Stir in eggs. Season, if desired, with salt and black pepper. Cook, stirring frequently, 2 minutes or until eggs are done.
Sprinkle with cilantro and cheese.
Remember, you can get jiggy with the veggies you use. For example, I love spinach and mushrooms in my eggs, so I throw some in there when I have them.
