Bitsy's Kitchen
Scrambled Eggs Mexican Style
1/2 cup minced onion
1 3/4 ounces cooked chorizo sausage, diced
1 cup finely chopped tomatoes
1 medium poblano pepper, roasted, peeled, seeded, diced
1 cup egg substitute
2 eggs
Pinch salt
2 Tbsp. minced fresh flat-leaf parsley or cilantro
Serve these delicious scrambled eggs with cinnamon toast and fresh fruit for a quick, brunch.
In medium nonstick skillet, combine onion and sausage; cook over medium heat, stirring frequently, 10-12 minutes, until onion is golden brown. Add tomatoes and pepper to onion mixture; increase heat to medium-high. Cook, stirring frequently, 2 minutes, until most of the liquid has evaporated; reduce heat to low.
In small bowl, with wire whisk, combine egg substitute, eggs and 1 tablespoon water. Add egg mixture to tomato mixture; cook, stirring gently and occasionally with spatula, 3-5 minutes, to form large curds (do not overcook). Sprinkle egg mixture with salt, then transfer to serving platter. Serve sprinkled with parsley.
Makes: 4 servings
EACH SERVING PROVIDES: 1 Vegetable, 1 3/4 Proteins, 20 Optional Calories
PER SERVING: 137 Calories, 7 g Total Fat, 2 g Saturated Fat, 117 mg Cholesterol, 331 mg Sodium, 7 g Total Carbohydrate, 1 g Dietary Fiber, 13 g Protein, 48 mg Calcium