Anti-Inflammatory Scramble in a Jiffy – Hispanic Style

2 tsp
Chili powder
1 tbls
Cilantro leaf
1 tsp
Cumin powder
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Ground dried turmeric
2 cups
Liquid pasteurized
1/2 cup
8 tbls
4 tbls
1 whole
sliced green onion ( 1 oz)

TIP: If you want to cook the egg cups individually, (for a scattered eating schedule household) place one coffee cup in the microwave at a time for only 45 seconds, then stir and cook for about 30-45 seconds more or until eggs are set to the firmness that you desire. Microwave cooking times may vary slightly depending on their wattage differences.

Recipe by: Chef Kelly Yorke
Scrambled eggs are cooked up super-fast in a coffee mug in the micro-wave. Ingredient add-ins can be varied to change the flavors and theme of this dish depending on your mood, available ingredients, or an every-day or special occasion or holiday. And if for some reason you do not like using liquid low cholesterol egg products, simply replace them in this recipe with two cups of fresh or (thawed) frozen egg whites (about 16 whites) plus one tablespoon of Avocado (or olive) oil to produce an Hispanic-style Scramble in a Jiffy of roughly the same strong anti-inflammatory range.

  1. Spray the inside of four coffee mugs with cooking oil spray, olive oil is recommended.

  2. In a quart sized bowl whisk together the spices, liquid eggs, and milk. Pour about 5/8 cup of the whisked egg mixture into each prepared mug.

  3. Place cups in a microwave oven and cook on high for about 3 minutes. Open microwave and stir the contents of each mug – the eggs should be partially set. Close door and continue to cook on high for about another 2 minutes or until the eggs are puffed and almost fully set.

  4. Remove coffee cups and top the eggs in each mug with a tablespoon of salsa, 2 tablespoons of shredded cheese and some sliced green onion.

  5. Season with salt and pepper (if desired).


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