South of the Border Scrambled Eggs
serves 4

South of the Border Scrambled Eggs

Scrambled eggs with classic Mexican flavors and colors. These eggs are made with mild serrano chilies, they add just enough heat without being too hot. Serve with warm corn tortillas.

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1 cup diced tomatoes
1/2 cup diced onion
1-2 cloves chopped garlic
3-4 serrano chilies, seeded and chopped

1-1/2 tablespoon chopped fresh cilantro
1/2 tablespoon canola oil
8 eggs

1. In a small bowl, combine tomatoes, onion, garlic, serrano chilies and cilantro. Mix well
2. Heat a large non-stick skillet over medium-high heat, add oil.
3. When oil is hot add the tomato/chili mixture, cooking about 4-5 minutes. Stir well.
4. Remove the pan from the heat when mixture is cooked.
5. In a medium size bowl, crack the eggs and slightly scramble.
6. Reduce heat to medium-low, add eggs to mixture stirring until eggs are done.

Calories 159, Fat 10.6g, Cholesterol 372mg, Sodium 190mg
Carbohydrates 4.5g, Fiber 0.7g, Sugars 2.3g, Protein 11.6g