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Friday, February 11, 2011

Mexican-style scrambled eggs

We did this in a whim, attempting to recreate some Mex flavors (pepper, lime, marjoram, garlic, chives) while adding some new (sunflower kernels). The result was a very fast, healthy and fresh omelette which is flavorful enough to be eaten alone but subtle enough to serve as a side dish for something more spicy. Basic, but nice. Enjoy.

Other Mexican treats: Nachos with mixed dips (salsa, guacamole, garlic sauce and cheese fondue.
Easy chicken tacos with guacamole.

Ingredients (serves 1 as main course, 2 as side dish):
  • 3 eggs
  • 1 small red pepper
  • 2 garlic cloves
  • 1 sprinkle of salt
  • 1 large teaspoon of marjoram 
  • 15 g chives
  • 1/4 of a lime 
  • 1 handful of sunflower kernels
  • 1 teaspoon olive oil

First, gather your main ingredients and wash the red pepper and chives (in the picture below please ignore the half of onion, we were planning to do something a little different and changed our minds in the process :P):

Put the three eggs in a bowl and add the salt and marjoram:

Beat the egg mixture until foamy (1-2 minutes). Chop the chives and add them to the eggs:

Clean the garlic cloves and chop them. Chop the quarter of lime including zest, but only if you think you'll like that. If not, just stick to the pulp:

Add these too to the eggs, then finely chop the red pepper (after coring it, of course) and add it too. Also the sunflower kernels. Mix well, heat the olive oil in a frying pan and add the omelette to it:

Keep stirring in it and after 3-4 minutes or so it will be done. Don't let it get overdone, just stop when the egg is no longer translucent but light yellow. Serve right away (dig in!!!) :)

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