Mexican Scramble

This morning’s breakfast began because of one little mistake. Instead of putting basil into my mixing bowl, I accidentally put cilantro. Yes, it really was a “little” mistake, and yet it was also “big”, because as you know, cilantro and basil are two very different tasting herbs.


I felt up to the challenge though, recognizing that I might fail and it might taste so bad that we would either have to eat it holding our noses, or just throw it out. πŸ™‚ Maybe it was Brene Brown’s words that I read last night from Daring Greatly that were stuck in my head: “What’s worth doing even if I fail?” To me, this was worth doing. πŸ™‚

I figured I made some eggs the other day that had an Italian flare to it, so why not give the eggs a Mexican food flare?

In addition to the cilantro, I added lime juice, chile pepper, Monterrey Jack cheese, and avocado. And you know what? I actually loved it! It was so good! Look what hubby and I would have missed out on if I wasn’t willing to give it a try!



*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people


  • 5 eggs
  • 1 handful of fresh cilantro leaves
  • 1/4 tsp chile pepper
  • 1/4 tsp lime juice (from fresh lime)
  • 3 tbsp Monterrey Jack cheese
  • 1/2 of an avocado


  • Chop the cilantro up or just tear the leaves into smaller pieces
  • Scoop out the avocado
  • Combine the cilantro, avocado, chile pepper, lime juice, cheese and eggs into a bowl. Mix thoroughly.
  • Cook in skillet over medium heat.

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