Directions:
- Beat eggs with whisk or fork; season with salt and pepper and set to the side.
- Heat large skillet on medium-high heat; add oil.
- Sauté onion for 1 to 2 minutes until it starts to become translucent.
- Add purslane; stir to cook for another 2 minutes.
- Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
- Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
- Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
- Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.31 Kcal (1052 kJ) | ||
| Calories from fat | 185.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.62g | 32% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 117.04mg | 5% | |
| Potassium | 477.87mg | 10% | |
| Total Carbs | 7.48g | 2% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 10.38g | 21% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 2.2mg | 12% | |
| Calcium | 80.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 122.44 Kcal (513 kJ) | ||
| Calories from fat | 90.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 32% | |
|---|---|---|---|
| Cholesterol | 119.62mg | 82% | |
| Sodium | 57.02mg | 5% | |
| Potassium | 232.82mg | 10% | |
| Total Carbs | 3.64g | 2% | |
| Sugars | 1.35g | 11% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 5.05g | 21% | |
| Vitamin C | 12.8mg | 44% | |
| Iron | 1.1mg | 12% | |
| Calcium | 39.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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