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Week of 1/4/21

Tex Mex Scramble
with curtido / jicama sticks

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Tex Mex Scramble
We love this easy Tex Mex-inspired breakfast-for-dinner that features tangy curtido and crunchy jicama sticks as a side.
Smarts: Feel free to customize this meal any way you'd like - leaving out an element or adding some extra vegetables on the side.
Tags
Low Calorie, Make Ahead
Proteins
Eggs
Cuisines
Latin
Save recipe
29

Ingredients

Metric
Servings:
4
Curtido Pickled Cabbage:
  • Cabbage, red - 6 oz , very thinly sliced
  • Carrots - 2 oz , shredded (look for pre-shredded to save time)
  • Jalapenos (opt) - 1/2 , diced
  • Garlic - 1 clove , chopped
  • Oregano, dried - 1/2 tsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
Tex Mex Scramble:
  • Bell peppers, any color - 2 , diced
  • Onions, medium - 1 , diced
  • Eggs - 8 , whisked
  • Oil, cooking - 1 Tbsp
  • Cumin - 1/2 tsp
  • Salsa, use your favorite store-bought variety - for serving
Jicama Sticks with Chili Powder and Lime:
  • Jicama - 12 oz , sliced into sticks (sub cucumbers)
  • Lime juice - 1 Tbsp
  • Chili powder - 1 tsp , more or less, to taste

Prep

  1. Bell peppers / Onions / Cabbage / Carrots / Jalapenos / Garlic - Prep as directed. Combine bell peppers and onions in one container. Combine cabbage, carrots, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)
  2. Make curtido - (Skip if made ahead for Tuesday.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
  3. Jicama - Peel and slice into sticks. If prepping ahead, store the sliced jicama in cool water in the refrigerator. (Can be done up to 2 days ahead)
  4. Eggs - Whisk eggs.

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Make

  1. Heat a nonstick pan with oil (portion for scramble) over medium heat. Add bell peppers and onions and saute until soft, 5 to 6 minutes. Add cumin and saute for 1 minute more.
  2. Pour in whisked eggs and scramble gently until eggs are scrambled to your liking.
  3. While eggs are cooking, season jicama sticks with lime juice and chili powder. Set aside.
  4. Toss curtido and season with some salt and pepper.
  5. Return to eggs and season with some salt and pepper.
  6. Serve scrambled eggs with salsa on top. Enjoy curtido and crunchy jicama sticks on the side.

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