| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Tex-Mex | Breakfast/b, Cheese, Eggs, Healthwise, Main dishes | 4 | Servings |
INGREDIENTS
| 2 | t | Vegetable oil, divided |
| 1 | lb | Red potatoes, thinly sliced |
| 1 | Green bell pepper, chopped | |
| 3 | Green onions, sliced | |
| 1 | Clove garlic, minced | |
| 1 | T | Chopped fresh oregano, OR |
| 1 | t | Dried oregano, crushed |
| 1/2 | t | Ground cumin |
| 1/2 | t | Salt |
| 4 | Whole eggs | |
| 4 | Egg whites | |
| 1/4 | c | Skim milk |
| 1/2 | c | Shredded nonfat cheddar |
| cheese divided | ||
| 1 | 4 ounce mild whole green | |
| chilies drained halved | ||
| lengthwise | ||
| 1 | Jar, 7 ounce roasted red | |
| peppers drained/sliced |
INSTRUCTIONS
Heat 1 tsp. oil in ovenproof skillet over Medium heat. Add potatoes and cook,turning, 15 minutes, or until lightly browned and tender. Remove to plate. In same skillet, heat remaining oil over Medium heat. Add pepper and green onions; cook, stirring, until crisp-tender. Add next four ingredients and potatoes; cook, stirring 1-2 minutes. Meanwhile, preheat broiler. In bowl, combine eggs, egg whites, milk and 1/4 cup cheese. Pour into skillet. Reduce heat to Low; cover and cook 10-12 minutes until eggs are almost set. Top with chilies, red peppers and remaining 1/4 cup cheese. Broil 1-2 minutes or until cooked through. Serve with tomato salsa , light sour cream and warmed low-fat flour tortillas, if desired. Per serving: 250 calories, 7.2 g. fat, 25% CFF, 183 mg. cholesterol. MC formatting by bobbi744@sojourn.com Recipe by: First magazine, Oct. 7'96, p. 77 Posted to Digest eat-lf.v097.n085 by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 191
Total Fat: 21.6g
Cholesterol: 239.6mg
Sodium: 1257.7mg
Potassium: 347.9mg
Carbohydrates: 20.3g
Fiber: 4.6g
Sugar: 2.7g
Protein: 34.3g