Mexican Scrambled Eggs

Ingredients

8 to 10 Eggs, beaten
2 Tomatoes, chopped
Capsicum – 1, chopped, de-seeded
1 Red Onion, chopped
1 Spring Onion, chopped
2 to 3 Green Chilies, chopped & de-seeded
3 to 4 tbsp Oil
Salt as per taste

Directions

Heat 2 tbsp oil in a pan over medium flame.

Add the tomatoes, spring onions, onions, capsicum and green chillies.

Stir-fry for a minute or two and remove.

Beat the eggs well.

Heat a nonstick pan over medium flame.

Pour some of the egg mixture and swirl it around.

When the eggs are half-cooked, add some of the vegetable mixture.

Flip it over gently (or fold in half) and cook until the eggs begin to set.

Then scramble the eggs using a spatula, until lightly browned.

Transfer to a serving plate and serve.