Southwest Scrambled Eggs With Jalapeno Jelly
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 1/2 | Onion | |
| 3 | T | Margarine |
| 6 | Eggs | |
| 2 | T | Jalapeno jelly, * see |
| Note | ||
| 3 | oz | Cream cheese |
INSTRUCTIONS
See recipe in this cookbook to make your own Jalapeno Jelly, or you can use a store-bought one for this recipe. A food processor is not necessary for the preparation of this recipe, but it will take longer without. Fit the steel knife blade into the work bowl of the food processor. Process onion until chopped in 1/4-inch pieces. Melt margarine in a medium skillet. Saute onion in skillet until tender. With steel knife blade still attached, process eggs, jelly and cream cheese until smooth, about 30 seconds. Pour mixture into skillet with onions and scramble until eggs are dry. Recipe By : Jo Merrill From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 204
Total Fat: 22.9g
Cholesterol: 302.4mg
Sodium: 278.5mg
Potassium: 165.7mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 1.6g
Protein: 11g