Eggs Sonoma

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

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.5 by 4 people

Rate This!

  • Makes: 4 servings
  • Start to Finish: 15 mins

Eggs Sonoma

Reviews (0)

3.5 by 4 people

Rate This!

Directions

  1. 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.
  2. 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.
  3. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture. Makes 4 servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Eggs Sonoma)

  • Per serving:
  • 207 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 320 mg chol. ,
  • 385 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 12 g pro.
rate this recipe!
add review

Reviews (0)

4 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close