Nutrition Information (per serving)
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
- In a large sauté pan over medium heat, sauté tomatoes, onions and chilies in canola oil until onions are translucent. Season with salt.
- In a medium mixing bowl, beat eggs with fork or whisk. Add eggs to cooked vegetable mixture and scramble until eggs are cooked through.
- Evenly divide the eggs between four plates and top each serving with 1 tablespoon mozzarella and two tablespoons Pico de Gallo or salsa.