Tex-Mex Scrambled Eggs
Canned diced tomatoes
14½ oz, fire roasted-variety
¼ tsp, chipotle-variety
2 Tbsp, green part only, minced
2 Tbsp, fresh, minced
Fresh lime juice
½ tsp, divided (or to taste)
¼ tsp, divided (or to taste)
2 small, minced
1 medium, seeded, minced (don’t touch seeds with bare hands)
- To prepare salsa, pour tomatoes into a fine-mesh strainer set in 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, 1/4 tsp salt, and 1/8 tsp pepper. Stir salsa; set aside.
- To make eggs, in a medium bowl, beat together eggs, oregano, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, and cumin; set aside.
- Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot 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.
- Serving size: about 1 cup eggs and 1/2 cup salsa