Mexican scramble

Mexican scramble – gluten free, dairy free, refined sugar free, clean, vegetarian and paleo friendly.

Good morning!

I have a great savoury breakfast or brunch recipe for you today that uses Mexican ingredients. It’s my Mexican scramble with free range eggs, onion, garlic, cherry tomatoes, fresh corn, beans, chilli, capsicum, cumin and fresh herbs such as parsley and coriander . I’ve dolloped a simple avocado mash on top made with salt and a squeeze of lime to add freshness to to the dish.
I enjoy eating this dish while sitting on my balcony on weekends. It’s wholesome and filling and a great way to start the day. In fact, you can have this dish any time when you feel like a meat free, light yet satisfying meal.
As we are all busy and looking for ways to save time, I’ve used canned beans here. If you wish to use canned beans, try and get your hands on organic beans in a BPA free cans. Give it a rinse and you’re good to go. Otherwise, you can omit from the recipe.

By the way, I’m releasing my Naked Chocolate breakfasts, treats & desserts e-cookbook late April so keep an eye out for it.
There will be a competition on The Pantry of Eden Facebook page prior to the release where I will be asking you to vote on which book cover is best. This will give you entry into the draw to win a copy of my cookbook in PDF format.

In the meantime, I’ve started experimenting with recipes for my kids’ cookbook and I have 6 little taste testers to help me out. It’s great to get video and photo feedback on their reactions. Kids are so honest and that’s what I love.

Well, I’m off to the kitchen to whip up some more kids’ recipes and as the sun is finally back out, I intend to soak up some rays later on. Have a beautiful weekend.

With love and gratitude,
Tash x


Why this is so good for you


Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.

Corn helps improve vision, protects against heart disease, supports the growth of friendly bacteria in the large intestine, reduces the risk of hemorrhoids and colon cancer, helps control diabetes, lowers hypertension and increases bone strength.

Beans lower the risk of heart attack, have anti-aging properties, helps stabilize blood sugar levels in diabetics, help maintain weight, prevent hypertension, strengthen the immune system, help maintain a healthy brain, reduce the risk of colon cancer, help reduce the risk of migraine and keeps bones strong.

Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.

Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.

Avocados help prevent macular degeneration, help lower risk of heart disease, aid in digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.

Onions improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Limes improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

Cumin aids digestion, is a natural laxative, heals infection and wounds in the digestive and excretory system, clears up symptoms of haemorrhoids and helps prevent diabetes, relieves stress and anxiety, helps relieve asthma and bronchitis, helps fight common cold and fights against iron deficiency when menstruating.

Coriander helps control diabetes, aids in digestion, helps proper functioning of the liver, helps reduce diarrhea, reduces blood pressure, helps reduce anemia, protects the integrity of bones, prevents macular degeneration and helps reduce blood pressure.

Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.



Let’s Cook!

Mexican scramble

Yield: Serves 2


  • Oil for frying (I used coconut oil but use whatever you like)
  • 1/4 red onion, chopped
  • 1 - 2 large, long red chillies, finely chopped
  • 1/2 large capsicum (or one small), chopped
  • 1 large (or 2 small) garlic cloves, crushed
  • 10 cherry tomatoes, halved
  • 3/4 cup corn kernels (I used a freshly steamed corn cob)
  • 1/3 cup cooked organic red kidney beans or black beans (PBA free if canned)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 large eggs (free range or organic)
  • 1/2 teaspoon fine pink Himalayan salt
  • Handful fresh chopped coriander (including stalk)
  • Handful fresh chopped flat leaf parsley
  • For the avocado mash
  • 1 avocado, mashed
  • Juice of 1/2 a fresh lime
  • Fine pink Himalayan salt, to taste


  1. Heat a medium frying pan on medium low heat with oil. Cook the onion, chillies and capsicum until onion is soft.
  2. Add the garlic, tomatoes. and spices. Cook for 1 minute.
  3. Whisk eggs and salt together and pour evenly over mixture. Sprinkle herbs immediately over the top.
  4. As egg begins to set, pull the mixture across the pan with a spatula until you have your scramble.
  5. Divide between 2 serving bowls and dollop the avocado mash on top. Add a squeeze of lime.

Leave your reply