Makes 2 servings
|1||hot chile pepper, such as serrano, jalapeño or chile de arbol*|
|1/4||teaspoon garlic powder|
|1/8||cup sliced white onion|
|2||teaspoons light olive or canola oil|
|2||eggs and 2 egg whites, lightly beaten, or equivalent cholesterol-free egg substitute|
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Place tomatoes on baking sheet. Broil in oven close to broiler element until tomatoes are soft and slightly charred, about 3 to 4 minutes.
- While tomatoes broil, toast chile over high heat on stovetop, holding chile with tongs or toasting in very hot, dry, heavy-bottom skillet (not nonstick).
- Place cooked tomatoes, toasted chile, oregano, garlic powder and salt in blender jar. Process, adding a little water, until smooth. Heat sauce in a small saucepan, adding onion slices. Keep warm.
- Heat oil in large nonstick skillet over medium-low heat. Heat tortillas one at a time. Wrap hot tortillas in foil. Hold in warm oven.
- Scramble eggs in nonstick skillet.
- Place warm tortilla on each serving plate. Divide scrambled eggs and spoon over each tortilla. Pour sauce over eggs.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||2 g|
|Total Fat||11 g|
|Calories from Fat||41 %|
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