Here’s a protein and flavor-packed, quick and easy recipe: Text-Mex Scramble. The base is scrambled eggs, and I use my favorite Tex-Mex fixings. My additions here are suggestions, so go to town with your favorites.
You can do this in so many ways: Make it dairy free using my dairy-free ranch dressing on top, add guacamole, sour cream, top with chips, add your favorite hot sauce, and so on.
The way I develop a recipe that’s quick and easy is usually be accident. I either see a photo of something and build it according to what I have on hand, or like. Or, I take a look at the recipe and then improvise in my kitchen, adding and subtracting until it hits the flavor notes I like. I know this means that it may or may not hit your favorite flavor notes exactly, so you can modify it using my recipe as a base. And that is how recipes are born. And modified. Enjoy!
Tex-Mex Scramble
Ingredients
Scrambled eggs
- 2 large eggs
- 1/2 tablespoon oil or unsalted butter or ghee
Tex mex toppings
- 1/4 cup pico de gallo
- 1 tablespoon shredded cheese
- 1/4 cup avocado
- 1/8 teaspoon hot sauce optional for some kick
Instructions
- Prepare all your toppings in advance. The eggs will cook quickly.
- Heat a skillet on medium heat. Add the oil once the skillet is warmed up.
- Crack the eggs in a bowl and use a fork to scramble them.
- Pour the eggs into the skillet and let cook on the bottom a bit before using a spatula to mix and scramble them.
- Transfer the eggs to a plate and add toppings.
Nutrition
Pico de gallo {quick & easy}
Equipment
- Food processor (optional)
Ingredients
- 1 cup cherry tomatoes or other tomatoes
- 1/2 cup red onions diced
- 1 /2 tablespoon lemon juice
- 1/2 cup cilantro leaves finely chopped
- pinch of salt
Instructions
- Lightly pulse the tomatoes in a food processor, or chop by hand with a knife.
- Add all the ingredients to a bowl, blend with a spoo or fork, and serve.
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