Southwest Scrambled Eggs

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
190
protein 
14 g
sodium 
332 mg
carbohydrates 
7 g
fat 
12 g
fiber  
1 g
cholesterol 
326 mg
Servings 
4
Ingredients 

2 tsp canola oil
½ cup diced tomatoes
⅓ cup diced red onions
⅓ cup diced green chilies
¼ tsp sea salt
6 lg eggs
¼ cup shredded lowfat mozzarella cheese
½ cup Pico de Gallo

Instructions 
  1. In a large sauté pan over medium heat, sauté tomatoes, onions and chilies in canola oil until onions are translucent. Season with salt.
  2. In a medium mixing bowl, beat eggs with fork or whisk. Add eggs to cooked vegetable mixture and scramble until eggs are cooked through.
  3. Evenly divide the eggs between four plates and top each serving with 1 tablespoon mozzarella and two tablespoons Pico de Gallo or salsa.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.