Southwest Scrambled Eggs
2 tsp canola oil
1/2 cup diced tomatoes
1/3 cup diced red onions
1/3 cup diced green chilies
1/4 tsp sea salt
6 lg eggs
1/4 cup shredded lowfat mozzarella cheese
1/2 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.