Email to Marla Hudgins      

Mexican Scrambled Eggs

Source of Recipe

Marla


List of Ingredients

(Makes 4 servings)


1/2 cup chopped onion
1 tablespoon reduced-calorie margarine
1 can (4 ounces) diced mild green chilies, drained
1 fresh tomato, diced
4 eggs
2 egg whites
1/3 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





Recipe

1. 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.

2. In medium size bowl, beat together eggs, egg whites, 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.

3. Just before eggs are firm, sprinkle with cheese. Do not overcook,
as mixture will continue to cook after being removed from microwave.

4. 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, 218 mg cholesterol, 344 mg sodium.

Diabetic exchanges: 2 meat, 1-1/2 vegetable, 1/2 fat