Mexican Breakfast Scramble in Corn Tortillas
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~$1.80 CAD per serving (estimate)
Ingredients
- 8 largeEggs
- 2Roma tomatoes, diced
- 1Red bell pepper, finely diced
- 1Jalapeño, seeded & finely diced
- 3Green onions, sliced
- 1 tspGround cumin
- ½ tspChili powder
- ½ tspSmoked paprika
- 2 tsp + 1 tspOlive oil + ghee
- 8Small corn tortillas, warmed
- 1Ripe avocado, sliced
- large handfulFresh cilantro
- 2Limes, cut into wedges
- Hot sauce (Cholula or Valentina) (optional)
Nutrition / serving
- Calories355 kcal
- Protein17 g
- Carbs30 g
- Fat19 g
- Fiber5 g
Cost Estimate
~$1.80 CAD per serving (estimate)
Instructions
Warm tortillas
Heat a dry skillet over medium-high, 30 sec per side until lightly charred. Wrap in a clean cloth to keep warm.
Whisk eggs
Whisk eggs with cumin, chili powder, smoked paprika, salt, and pepper.
Sauté veg
Heat olive oil and ghee in the same skillet over medium. Add bell pepper and jalapeño. Cook 3 min. Add tomatoes and green onions. Cook 1–2 min.
Scramble
Pour in egg mixture. Cook, stirring gently with a spatula from the edges toward the centre. Remove from heat when eggs are just set but still slightly glossy — residual heat finishes them.
Serve
Serve scramble in warm corn tortillas, topped with sliced avocado, cilantro, a squeeze of lime, and hot sauce.
Chef's Cool Facts
Nixtamalized Corn
Corn tortillas are made from masa harina — nixtamalized corn. This ancient Mesoamerican process dramatically increases the bioavailability of niacin (B3), preventing deficiency diseases.
The Maillard Char
Charring tortillas directly in a dry pan creates Maillard reactions on the starch surface — the flavour backbone of authentic Mexican street food.
Avocado & Blood Sugar
Avocado's monounsaturated fats slow gastric emptying, stabilising blood sugar after a carbohydrate-containing breakfast.