Mexican Scrambled Eggs

Mexican Scrambled Eggs

Course :	Eggs
From:	HungryMonster.com
Serves:	6

Ingredients:

12	large	eggs or 5 egg yolk and 7 egg whites
1	teaspoon	salt
1/2	teaspoon	black pepper
2	tablespoons	vegetable oil
1	small	onion -- chopped
1	can	chopped mild green chilies -- (4 ounces) drained
1	cup	coarsely crushed tortilla chips
1	cup	shredded monterey jack cheese
1	cup	canned tomatoes drained diced peeled seeded
1/4	cup	chopped fresh cilantro

Preparation:

Whisk eggs, salt and pepper in medium bowl to blend. Set aside. Heat oil in heavy large skillet over medium-high heat. Add onion and chilies and saute 5 minutes. Reduce heat to medium. Add eggs and tortilla chips to skillet. Stir until eggs are softly set about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately. These slightly spicy eggs filled with all kinds of goodies, including crushed tortilla chips, are great for brunch or for a light dinner.

Nutritional Information:

118 Calories (kcal); 10g Total Fat; (77% calories from fat); 5g Protein; 2g Carbohydrate; 17mg Cholesterol; 457mg Sodium