Eggs Sonoma
Recipe from Better Homes and Gardens

This Mexican-inspired egg and vegetable recipe, made in a skillet, is a low-calorie, high-protein breakfast.


Eggs Sonoma

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Servings: 4 servings
Related Categories: Eggs, Mexican Tortilla Dishes
 
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Ingredients
  • 1/3  cup
    seeded, chopped tomato
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  • 1  4-1/2-ounce
    can chopped green chili peppers, drained
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  • 2  tablespoons
    finely chopped celery
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  • 1  tablespoon
    finely chopped onion
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  • 1  teaspoon
    white wine vinegar
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  • 1/2  teaspoon
    sugar
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  • 1/8  teaspoon
    dried rosemary, crushed
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  • 6 
    eggs
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  • 1/4  teaspoon
    salt
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  •   Dash
    pepper
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  • 1  tablespoon
    margarine or butter
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  • 4  6- to 7-inch
    corn or flour tortillas
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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, life 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. Makes 4 servings.
Nutrition information
Calories 207, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 320 mg, Sodium 385 mg, Carbohydrate 15 g, Fiber 0 g, Protein 12 g. Percent Daily Values are based on a 2,000 calorie diet
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