Mexican Scrambled Eggs

Course : Eggs
Serves: 6
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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 / Directions:

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

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