WW Tex-Mex Scrambled Eggs
Serving size = 1 cup eggs and ½ cup salsa; WW points = 0.
Ingredients
- 1 14.5 ounce can fire roasted canned tomatoes
- ¼ tsp. chipotle chilli powder
- 2 tbsp. green onions, green part only, minced
- 2 tbsp. fresh cilantro or fresh parsley, minced
- 1 tbsp. fresh lime juice
- ½ tsp. salt, divided, or to taste
- ¼ tsp. black pepper, divided, or to taste
- 4 large eggs
- ¼ tsp. dried oregano
- ⅛ tsp. ground cumin
- 4 sprays cooking spray
- 2 small shallots, minced
- 1 medium jalapeño pepper, seeded and minced
Instructions
To prepare the salsa:
- Pour tomatoes into a fine-mesh strainer set in the sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato.
- Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, ¼ tsp. salt and ⅛ tsp. pepper; stir salsa and set aside.
To prepare and serve the eggs:
- In a medium bowl, beat together eggs, oregano, remaining ¼ tsp. salt, remaining ⅛ tsp. pepper and cumin; set aside.
- Coat a medium non-stick skillet with cooking spray; heat over medium heat for 30 seconds.
- Add shallots and jalapeno; cook, stirring occasionally, until shallots are tender; about 3 minutes.
- Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally; about 3 - 4 minutes.
- Serve eggs with salsa.
Notes
If canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa.
Also, save time by using a favorite spicy jarred salsa instead of making your own.