Thursday, April 4, 2013

Tex Mex Eggs

I feel sorry for the poor people out there who do not enjoy spicy food, but no cry babies allowed. I have loved spicy food for as long as I can remember. Also, my taste buds crave some excitement around here. This one is light, done-right, too. So fool those fat cells into singing, while keeping it low in fat. I keep thinking that a few slices of canadian bacon or crispy bacon on the side would be great for the meat mongers as well. With or without meat this is a real treat for the taste buds. Enjoy!

Tex Mex Eggs
  • 1/2 cup diced sweet onion
  • 3/4 cup diced Roma tomato
  • 1 4 oz. can diced mild green chiles
  • 1 16 oz. container of Egg Beaters
  • 1 egg, beaten
  • 1/4 cup fat free milk
  • salt & pepper to taste
  • 1 cup Utz baked tortilla chips, crumbled
  • 4 slices of Sargento reduced fat pepper cheese slices
  • Pickled jalapeno slices from jar for garnish
  • Pam cooking spray
Spray a nonstick 12 inch skillet with Pam and heat on medium heat. Add onion and stir occasionally until it just starts to brown. Meanwhile, in a large bowl, mix together tomato, green chiles, Egg Beaters, egg, milk, salt, pepper, and cheese broke into bite size pieces. After onion is cooked spray the skillet one more time with cooking spray and add egg mixture and tortilla chips, mixing well. Stirring with a soft spatula and cook just like scrambled eggs. Once eggs are set and thoroughly cooked serve immediately with jalapeno slices. Serves 6. 

If you would like add some meat to this dish I suggest some ham or crispy bacon, cooked in the eggs or on the side.

1 comment:

  1. This looks really good have to try it