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Spinach Tomato and Cheddar Omelet
Cooking eggs & omelets has never been so much fun. Check out these recipes to spice up an otherwise ordinary breakfast or brunch.
Scrambled Eggs with Tomatoes & Chilies
Yield: Makes 4 servings
Ingredients:
8
eggs
1/2
teaspoon salt
2
tablespoons butter or margarine
2
tablespoons vegetable oil
1/3
cup finely chopped onion
2
to 4 fresh serrano peppers,* finely chopped
2
medium tomatoes, seeded, chopped and drained
Warm corn tortillas and fresh fruit (optional)
Preparation:
1.
Whisk eggs and salt lightly in medium bowl; set aside.
2.
Heat butter and oil in large skillet over medium heat until hot. Add onion and peppers. Cook and stir 45 seconds or until hot but not soft.
3.
Stir in tomatoes. Increase heat to medium-high. Cook and stir 45 seconds or until tomatoes are hot.
4.
Add egg mixture all at once to skillet. Cook without stirring 1 minute. Cook 2 to 3 minutes more, stirring lightly until eggs are softly set. Serve with tortillas and fruit, if desired.
Note
Fresh chilies provide crunchy texture that cannot be duplicated with canned chilies. For milder flavor, remove the seeds from some or all of the chilies.
Nutritional Information:
| Serving Size: 1-3/4 cups eggs | |
| Sodium | 485 mg |
| Protein | 13 g |
| Fiber | 1 g |
| Carbohydrate | 5 g |
| Cholesterol | 441 mg |
| Saturated Fat | 8 g |
| Total Fat | 23 g |
| Calories from Fat | 74 % |
| Calories | 282 |
Dietary Exchange:
| Fat | 3 |
| Meat | 2 |
| Vegetable | 1 |
This recipe appears in:
Eggs & Omelets
