Scrambled Eggs With Queso Fresco

scrambled eggs

Bill Boch / Photolibrary / Getty Images

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
252 Calories
18g Fat
2g Carbs
20g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 252
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 38%
Cholesterol 437mg 146%
Sodium 367mg 16%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 20g
Calcium 266mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Delicious scrambled eggs are one of the most beloved morning breakfasts thanks to their filling protein content, high-quality nutrition, and budget-friendly cost. Quick to make, and great paired with any type of bread and a slice of fruit, scrambled eggs are an easy meal that you can enjoy at any time of the day. Our fluffy scrambled eggs with tangy queso fresco make a great combination. If you'd never had queso fresco before you'll soon be a believer. Our recipe makes one serving, but doubling it is easy and it won't take that much longer to cook. For this dish, you need just four ingredients, 5 minutes, and a whole lot of appetite to enjoy this wonderful take on good old scrambled eggs.

Queso fresco is a tangy fresh cheese usually made from cow's milk. Widely use in Hispanic cuisine in a variety of dishes, it has different names depending on the country of provenance, though most recipes for making queso fresco are pretty standard. Whole milk and rennet are usually the base for queso fresco, although many make similarly textured versions using lime juice or vinegar instead. Many home cooks, from Mexico and deep into South America, make their own queso at home to eat with varied recipes or on its own as a tasty snack. Arepas, elote, pupusas, taquitos, and thousands of other dishes get a tangy and refreshing touch with this delicious cheese. As it doesn't melt, queso fresco won't make a greasy mess when added to eggs but will maintain its shape, providing the scrambled egg a delicious, fatty texture. Queso fresco is widely available in most grocery stores in the cheese refrigerator, and it is certainly easy to find in Hispanic and Latin markets all over the United States. The closest other cheese, though a lot tangier, is feta.

Make these eggs for a quick breakfast and serve with your favorite toast or waffle. Use it as filling for flour tortillas and top with seasoned black beans, cilantro, avocado, and hot sauce for a quick lunch "fresco" wrap. Serve it with a green salad for an easy low-carb meal, or simply eat on their own, as a serving of these eggs makes a generous and tasty meal. Serve with hot sauce on the side if you're a fan of spicy food.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Whisk the eggs in a bowl. Heat a teaspoon of butter or oil in a pan. Add the eggs. Stir as the eggs cook. When the eggs begin to get firm stir in the cheese and cook another 10 to 20 seconds.

  3. The cheese will add some salt to the eggs, so taste before adding more salt.

  4. Serve and enjoy!

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