| 4 oz | Chorizo, Spanish pork sausage with paprika | |
| ⅓ cup | Spring Onions, Scallions, Green Onions, chopped | |
| 2 tbsp | Jalapeno Peppers, Chili Pepper, Chile, raw | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 4 (ea. 1.76 oz) | Egg, large | |
| ¼ cup | Cheddar, cheese, shredded | |
| 13.72 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:6.90 oz (calculated)Notes: 1 soup plate full, sufficient as a breakfast or small main meal
- In a nonstick pan, cook the minced chorizo over a medium to high heat until it browns, about 5 minutes.
- Reduce the heat to medium.
- Add the scallions (optionally set some aside for garnishing), chopped Jalapeno and chopped garlic and cook for another 3 minutes.
- Beat the eggs and add them to the pan.
- Let them cook for about 3 minutes, stirring occasionally to scramble them.
- Add the cheese, optionally setting some aside for garnishing. Stir well.
- Serve, sprinkling the remaining scallions and cheese on top.
- Calorie count467 kcal
- % of calories by macros
Fat 70.4 % 329 kcal 36 g Net Carbs 3.2 % 15 kcal 3.7 g Dietary Fiber 0.2 % 1 kcal 0.6 g Protein 26.1 % 122 kcal 30 g - Approx. WW SmartPoints™10.9
- Cholesterol 435.9 mg
- Sodium 937.4 mg
- Fat 36 g
- Saturated Fat 14 g
- Trans Fat 0.2 g
- Carbohydrates 4.3 g
- Dietary Fiber 0.6 g
- Total Sugars 1.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 29.9 g
- Calcium 175.9 mg
- Iron 3 mg
- Magnesium 30.5 mg
- Potassium 439.9 mg
- Zinc 3.8 mg
- Vitamin A (Retinol Equivalents) 217.8 mcg
- Vitamin B12 2.2 mcg
- Vitamin C 10.2 mg
- Folate 64.1 mcg
- Folic Acid 0 mcg