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Scrambled Eggs with Chilies

Photo: Levi Brown
Prep time 5 mins
Cook time 4 mins
Yield Makes 1 serving (serving size: 1 cup)

Ingredients

  • 2 large eggs, plus 1 large egg white
  • Pinch of kosher salt and fresh pepper
  • Cooking spray
  • 1 small jalapeño, seeded and minced
  • 6 cherry tomatoes, halved (2.5 oz)
  • 1 scallion, thinly sliced

Nutrition Information

  • calories 194
  • fat 11.2 g
  • satfat 3.4 g
  • monofat 4.7 g
  • polyfat 2.2 g
  • protein 17 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 372 mg
  • iron 2 mg
  • sodium 319 mg
  • calcium 77 mg

How to Make It

  1. Vigorously whisk the eggs, egg white, and salt and pepper in a bowl.

  2. Heat a small skillet over medium-low heat. When hot, coat lightly with cooking spray. Cook chopped chilies and tomatoes until soft (2 minutes). Add eggs. Cook, stirring gently, until eggs are cooked through, as desired (1-2 minutes). Sprinkle with scallion. Serve hot.