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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Meats, Vegetables Mexican Cheese/eggs, Main dishes, Meats, Mexican, Vegetables 4 Servings

INGREDIENTS

4 oz Chorizo Sausage, Bulk *
6 Eggs, Large
1/4 c Milk
1/4 t Salt
1 ds Pepper
1/2 c Tomato, 1 Md. **

INSTRUCTIONS

Italian Hot Sausage can be used but is not recommended.  Only if the
** Tomato should be peeled, seeded and chopped.  Crumble the sausage
into an unheated 10-inch skillet.  Slowly cook the  sausage for 15 to
20 minutes, stirring occasionally.  Drain off the  excess fat.  In a
medium bowl beat the eggs, milk, salt and pepper,  with a fork. Pour
the egg mixture over the sausage in the skillet.  Cook with out
stirring over low heat until the eggs start to set on  the bottom and
sides of the skillet.  Lift the cooked portion of the  eggs so that the
uncooked can run under the cooked portion.  Continue  to lift and fold
for 2 to 3 minutes until the eggs just begin to  fully set.  Stir in
the tomato and continue to cook as above until  the eggs are cooked
through but are still glossy and moist.  Serve  hot.  Miscellaneous
recipes from the collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 67
Total Fat: 7.4g
Cholesterol: 280.2mg
Sodium: 259mg
Potassium: 125.2mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: 1g
Protein: 9.9g


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