B3 — Mexican Breakfast Scramble in Corn Tortillas
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Ingredients
- Eggs8 large
- Roma tomatoes, diced2
- Red bell pepper, finely diced1
- Jalapeño, seeded & finely diced1
- Green onions, sliced3
- Ground cumin1 tsp
- Chili powder½ tsp
- Smoked paprika½ tsp
- Olive oil + ghee2 tsp + 1 tsp
- Small corn tortillas, warmed8
- Ripe avocado, sliced1
- Fresh cilantrolarge handful
- Limes, cut into wedges2
- Hot sauce (Cholula or Valentina)optional
Nutrition / serving
Calories
355 kcal
Protein
17 g
Carbs
30 g
Fat
19 g
Fiber
5 g
Cost Estimate
Total Ingredients
~$7.20
CAD
Per Serving
~$1.80 / serving
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.