INGREDIENTS
12 eggs, boiled
1/2 c nonfat Greek yogurt or cottage cheese
1-2 T jalapeño, diced small
1/2 red onion, diced small
1/4 c fresh cilantro, chopped
11 oz can Mexican or fiesta canned corn, drained
1/2 c cotija cheese, crumbled (feta works too)
1 tsp tajin seasoning or elote seasoning
1/2 tsp each salt & pepper
the juice of 1 lime
STEPS
1) Mash eggs with a pastry cutter in a large bowl.
2) Add all other ingredients and stir well. Store in the fridge. Good for a week.
Makes 3 - 1 1/2 cup servings.
per 1 1/2 cup
381cal/16fat/17carb/3fiber/32protein
🍑Nourishment Breakdown
PROTEIN eggs, yogurt/cott cheese
FAT eggs (yolks), cotija cheese
FIBER cilantro, onions, some in corn
CARB/STARCH some in corn
xx, Meredith🍑🧡
2 comments
I’ll start by saying this is really good! I put it over a bed of romaine and spinach and added some Tapatio hot sauce. YUM! However, I’m not sure the macros you posted are accurate. Your entire recipe has 12 eggs, but this is for 3 servings – which would be 4 eggs per serving. 1 egg has 5 grams of fat – so 1 serving should have AT LEAST 20g of fat; plus the fat in the cheese? Am I missing something?
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thepeachiespoon replied:
So glad you like it! I almost always use the already boiled eggs from the store. Used egg lands best brand this time and I think they’re medium sized eggs. So the egg macros listed are from the nutrition facts panel.
Just making sure—only 2 eggs? I watched your video & you used more, but were probably making a larger batch. Thanks!
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thepeachiespoon replied:
It’s 12! Sorry about that. I got it edited. Several messaged me on insta ha