| |
| INGREDIENTS |
| 2 tsp |
canola oil |
| ½ c |
diced plum tomatoes |
| ⅓ c |
diced red onions |
| ⅓ c |
diced canned green chiles |
| ¼ tsp |
salt |
| 6 |
large eggs |
| ¼ c |
shredded low-fat mozzarella |
| ½ c |
Pico de Gallo
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|
|
|
| RECIPE |
- Heat canola oil in large nonstick sauté pan over medium heat.
- Sauté tomatoes, onions and chiles until onions are soft and translucent. Season with salt.
- While tomatoes are sautéing, whisk eggs in a medium mixing bowl.
- When tomato mixture is cooked through, pour eggs over all and scramble gently until eggs are cooked through.
- Divide between 4 serving plates, top with 1 tablespoon mozzarella and 2 tablespoon pico de gallo.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 plate
NUMBER OF SERVINGS:
4
|
|
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| NUTRITION FACTS |
| |
| Calories |
190 |
|
| Total Fat |
12 |
g |
|
| Saturated Fat |
4 |
g |
|
|
|
| Sodium |
332mg |
|
| Total Carbohydrates |
7 g |
|
| Fiber |
1 g |
|
| Protein |
14 g |
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|
