| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Mexican | Cheese/eggs, Mexican | 6 | Servings |
INGREDIENTS
| 7 | Eggs | |
| 2 | tb | Skim milk |
| 1 | tb | Chicken stock |
| 1 | c | Corn |
| 1/4 | ts | Chili powder |
| 4 | Corn tortillas | |
| 1 | Sweet red pepper rings | |
| 1 | Parsley sprigs |
INSTRUCTIONS
Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired. From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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