Pico de Gallo con Huevo

Pico de Gallo con Huevo is a vibrant Mexican breakfast dish that combines fresh pico de gallo with perfectly scrambled eggs, offering a flavorful and satisfying start to your day. This keto-friendly recipe is low in carbs and high in protein, making it a great choice for those on a low-carb diet.

Ingredients

• Tomato - 1 medium, diced
• Red onion - 1/4 cup, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Jalapeño - 1 small, seeded and minced
• Lime - 1, juiced
• Eggs - 4 large
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium bowl, combine the diced tomato, chopped red onion, cilantro, jalapeño, and lime juice. Mix well and set aside to let the flavors meld.
2. In a skillet, heat the olive oil over medium heat. In a separate bowl, whisk together the eggs with salt and black pepper.
3. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are just set but still creamy. This should take about 3-4 minutes.
4. Remove the skillet from the heat and gently fold in the prepared pico de gallo.
5. Serve immediately, dividing the mixture between two plates.

Nutrition

• Calories: 300
• Protein: 20 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in protein from eggs, which supports muscle repair and growth.
• Contains fresh vegetables high in vitamins and antioxidants, promoting overall health.

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