Vegetarian · Mexican · 15 min
Mexican-Style Scrambled Eggs with Bell Pepper, Green Onion & Tortillas
- 15 min
- 2–6 servings
- 434 kcal / serving
A bright scramble with peppers and cilantro folded into soft eggs, served with warm tortillas. It comes together quickly for a weeknight breakfast-for-dinner, with fresh herbs and a touch of heat.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 6eggs
- ½ small bunchgreen onions (scallions)
- ½jalapeño pepper
- 1red bell pepper
- 4small flour tortillas
- red bell peppers
- jalapeño peppers
From the pantry: black pepper, chili powder, coriander, ground, extra virgin olive oil, hot sauce, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
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Produce
- ½ small bunchcilantro
- ½ small bunchgreen onions (scallions)
- ½jalapeño pepper
- 1red bell pepper
- red bell peppers
- jalapeño peppers
Dairy, eggs & chilled
- 6eggs
Bakery & bread
- 4small flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| eggs | 6 | 12 | 18 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| jalapeño pepper | ½ | 1 | 1 ½ |
| red bell pepper | 1 | 2 | 3 |
| small flour tortillas | 4 | 8 | 12 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the vegetables and herbs, then trim the peppers and green onions.
- Dice the bell peppers and transfer them to a medium bowl along with the green onions.
- Seed and mince the jalapeño, adding it to the bowl with the peppers and onions.
- Wash hands after handling the jalapeño and set the bowl aside.
- Heat a nonstick skillet over medium-high heat and warm a light coating of oil.
- Shave the cilantro leaves from the stems, mince the leaves, and add half to the vegetable bowl while reserving the rest for serving.
- Pour the eggs into the bowl with salt and pepper and whisk to combine, then pour into the hot skillet and scramble, using steady stirring and folding until just set.
- Warm the tortillas in a separate pan or the microwave if desired, then plate the scramble with the tortillas and sprinkle with the reserved cilantro.
Two tips
- Prep the vegetables and cilantro ahead for a faster finish at mealtime.
- Leftovers can be tucked into a tortilla with hot sauce for a quick wrap.
Nutrition per serving
- Calories
- 434 kcal
- Protein
- 23 g
- Carbs
- 37 g
- Fat
- 21 g
- Fiber
- 4 g
- Sodium
- 655 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.