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MCR: Mexican Scrambled Eggs:

Source of Recipe

Unkown

Mexican Scrambled Eggs

Serves: 4

1/2 cup chopped onion
1 tablespoon reduced-calorie margarine
1 can (4 ounces) diced mild green chilies, drained
1 fresh tomato, diced
Egg subsitute equivalent to 5 eggs
1/4 cup low fat milk
1/4 teaspoon garlic powder
1/4 teaspoon Sweet'N Low granulated sugar substitute
2 ounces reduced-fat cheddar cheese, shredded
Chopped green onion and
minced fresh parsley for garnish

In shallow 8- or 9-inch round microwave dish, cook onions and margarine, covered, on high power 2 minutes. Stir in chilies and tomato; cook, uncovered, 1 minute.

In medium size bowl, beat together egg substitute, milk, garlic powder and Sweet'N Low; pour over vegetables.

Continue cooking, uncovered, 4 to 5 minutes, stirring frequently to move mixture from outside of dish toward center.

Just before eggs are firm, sprinkle with cheese. Do not overcook, as mixture will continue to cook after being removed from microwave. Sprinkle with green onion and parsley. Serve immediately.

Per serving: 163 calories, 13 g protein, 7 g carbohydrate, 9 g fat, 3 g saturated fat, 5 mg cholesterol, 344 mg sodium.