TLC Cooking "Spicy Scrambled Eggs with Tomatoes & Peppers"

Spicy Scrambled Eggs with Tomatoes Peppers

by the Editors of Publications International, Ltd.

Scrambled Eggs with Tomatoes & Chilies

YIELD Makes 4 servings
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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)

*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Whisk eggs and salt lightly in medium bowl; set aside.
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.
Stir in tomatoes. Increase heat to medium-high. Cook and stir 45 seconds or until tomatoes are hot.
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.

This recipe appears in: Eggs & Omelets

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

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