Fry the onion and chopped garlic in the oil. After a few minutes, add the huitlacoche (already clean and chopped) and the epazote branch. Season with salt and pepper and leave to heat under a few minutes.
Melt the 50 grams of butter in a pan and beat the eggs. Add the beaten eggs to the pan and half the cooking add the huitlacoche. Stir until the eggs are well cooked.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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