| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Tex-Mex |
Breakfast/b, Cheese, Eggs, Healthwise, Main dishes |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil, divided |
| 1 |
lb |
Red potatoes, thinly sliced |
| 1 |
|
Green bell pepper, chopped |
| 3 |
|
Green onions, sliced |
| 1 |
lg |
Clove garlic, minced |
| 1 |
tb |
Chopped fresh oregano, OR |
| 1 |
ts |
Dried oregano, crushed |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 4 |
|
Whole eggs |
| 4 |
|
Egg whites |
| 1/4 |
c |
Skim milk |
| 1/2 |
c |
Shredded nonfat cheddar cheese, divided |
| 1 |
cn |
(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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“If God were an impersonal force we’d be superior to our Maker”