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Egg Scramble with Greens, Chiles, Scallions and Tomato

Name: Egg Scramble with Greens, Chiles, Scallions and Tomato
Yield: 5
Ingredients: 1 pound quelite leaves and tender part of stems such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination); 2 tbsp vegetable oil; 1 fresh chile verde such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped; 1 jalapeño stemmed and finely chopped; 8 scallions white and light green parts thinly sliced; ½ pound ripe plum tomatoes cored and finely chopped; ½ tsp kosher or coarse sea salt; ½ tsp coarsely ground black pepper; 4 whole large eggs; 8 egg whites; 10 warm corn tortillas; 10 slices of ripe Avocado From Mexico; 1 tbps chopped chives, for garnish

5 Servings

1 pound quelite leaves and tender part of stems such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination)

2 tbsp vegetable oil

1 fresh chile verde such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped

1 jalapeño stemmed and finely chopped

8 scallions white and light green parts thinly sliced

½ pound ripe plum tomatoes cored and finely chopped

½ tsp kosher or coarse sea salt

½ tsp coarsely ground black pepper

4 whole large eggs

8 egg whites

10 warm corn tortillas

10 slices of ripe Avocado From Mexico

1 tbps chopped chives, for garnish

Serving Size ¾ plated portion

Servings Per Recipe 5

Nutrient Amount Per Serving

Calories 370

Total Fat 18g

Saturated Fat 4g

Trans Fat 0g

Cholesterol 165mg

Sodium 410mg

Total Carbohydrate 36g

Dietary Fiber 7g

Total Sugars 4g

Protein 21g

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

RECIPE BY PATI JINICH

These recipes meet the recipe guidelines of the American Diabetes Association®

Bring water to a boil in a large pot. Add the quelites or greens, press down into the water and cook for just a minute. Pour into a large colander and completely drain.

Heat the oil in a large skillet set over medium heat. Once hot, add the chiles verdes, jalapeño, and scallions, and cook for 3-4 minutes until softened. Add the tomatoes and continue cooking until they become a bit pasty and darken in color, about 4 minutes.

Meanwhile, press the greens with the back of a wooden spoon to press out excess liquid. Transfer to a chopping board and chop. Add the greens to the chile verde mix, along with the salt and black pepper and stir. Cook for about 3 minutes, until the mixture is not wet anymore.

Lightly beat the whole eggs and egg whites in a bowl. Pour the eggs into the skillet with the greens and scramble until the eggs are set and tender, about 3-5 minutes depending on how you like your eggs. Garnish with the chives.

Serve with warm corn or flour tortillas and ripe avocado slices.

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