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.
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)
How to Make It
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.
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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