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.

Jackie Mills, MS, RD
Recipe by Cooking Light April 2010

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Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2/3 cup egg mixture and 2 tortillas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; fat 14.1g; saturated fat 4.5g; mono fat 4.3g; poly fat 2.4g; protein 15.6g; carbohydrates 25.3g; fiber 3.4g; cholesterol 285mg; iron 1.9mg; sodium 503mg; calcium 156mg.