Scrambled Eggs with Tomatoes & Chilies
Makes 4 servings
|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.
- 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.
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.
|Serving Size:||1-3/4 cups eggs|
|Saturated Fat||8 g|
|Total Fat||23 g|
|Calories from Fat||74 %|
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