• 4 Ratings

This Mexican-inspired egg and vegetable recipe, made in a skillet, is a low-calorie, high-protein breakfast.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture.

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  • In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat.

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  • Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture. Makes 4 servings.

Nutrition Facts

207 calories; 12 g total fat; 3 g saturated fat; 320 mg cholesterol; 385 mg sodium. 15 g carbohydrates; 0 g fiber; 12 g protein;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0