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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Myth-Buster Recipe. Now that we've cleared that up (the cholesterol you eat doesn't affect the cholesterol in your blood), you can enjoy eggs for breakfast, lunch, or dinner, guilt-free. Leave all the seeds in the jalapeño if you want a spicier kick. Ingredients:
2 teaspoons canola oil |
1 jalapeño pepper |
3/4 cup thinly sliced green onions |
2 garlic cloves, minced |
1 3/4 cups chopped plum tomatoes |
1/2 teaspoon salt |
6 large eggs, lightly beaten |
1/2 cup (2 ounces) shredded monterey jack cheese with jalapeño peppers |
1/4 cup chopped fresh cilantro |
8 (6-inch) corn tortillas, warmed |
4 lime wedges (optional) |
hot pepper sauce (such as tabasco, optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeño in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeño halves. Add jalapeño, green onions, and garlic to pan; sauté 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
2. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.
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