Ingredients1/3 cup tomatoes, seeded and chopped
1 can (4 1/2 oz) chopped green chiles, drained
2 tbsp celery, chopped finely
1 tbsp onion, chopped finely
1 tsp white vinegar
1/2 tsp sugar
1/8 tsp dried rosemary, crushed
6 eggs
1/4 tsp salt
Dash black pepper
1 tbsp margarine or butter
4 (6 to 7 inch) corn or flour tortillas
Shredded cheddar cheese, optional (see below)*
Directions
1. In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar and rosemary; set aside. Beat together the eggs,
salt and pepper; add tomato mixture.
2. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat.
3. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.
Optional:* If desired sprinkle cheddar cheese over top before serving.
Yield: 4 Servings
(Weight Watchers PointsPlus+=(6) Per Serving)
Nutritional Information
Calories 207
Fiber (g) 0
Total Fat (g)12
Saturated Fat (g) 3
Cholesterol (mg) 320
Sodium (mg) 385
Carbohydrate (g)15
Protein (g)12
Percent Daily Values are based on a 2,000 calorie diet.