By Caitlin Howard
Crack the eggs into a mixing bowl. Add a pinch of salt and pepper, and beat the eggs until well blended.
Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.
Once the oil is hot, pour the beaten eggs into the skillet.
Allow the eggs to cook for a few seconds, then gently stir with a spatula. Continue to slowly scrape the eggs across the pan until they begin to form soft curds.
When the eggs are nearly set, add the salsa to the skillet. Stir gently to combine, cooking until the eggs are fully set but still soft.
Remove the skillet from the heat. Sprinkle the chopped cilantro over the eggs.
Serve immediately, garnished with additional cilantro if desired.
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This Breakfast Quick Meal recipe is ready in 10 minutes and features eggs, salsa, cilantro and other delicious ingredients. Contains 150 calories total.
Crack the eggs into a mixing bowl. Add a pinch of salt and pepper, and beat the eggs until well blended.
Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.
Once the oil is hot, pour the beaten eggs into the skillet.
Allow the eggs to cook for a few seconds, then gently stir with a spatula. Continue to slowly scrape the eggs across the pan until they begin to form soft curds.
When the eggs are nearly set, add the salsa to the skillet. Stir gently to combine, cooking until the eggs are fully set but still soft.
Remove the skillet from the heat. Sprinkle the chopped cilantro over the eggs.
Serve immediately, garnished with additional cilantro if desired.
Calories per Serving: 150
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