Eggs & Chili

Name: Eggs & Chili Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 tsp Olive Oil; 1 10-oz can Rotel Original Diced Tomatoes & Green Chilies; 4 large eggs; 3 Tbls Salsa (my choice is Tostitos Chunky Salsa Medium); 1/8-1/4 tsp Crushed Red Peppers; 1/8-1/4 tsp Cayenne Red Pepper; Salt & Pepper to taste

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 1/2 tsp Olive Oil1 10-oz can Rotel Original Diced Tomatoes & Green Chilies4 large eggs3 Tbls Salsa (my choice is Tostitos Chunky Salsa Medium)1/8-1/4 tsp Crushed Red Peppers1/8-1/4 tsp Cayenne Red Pepper Salt & Pepper to taste

Directions

Heat olive oil in a small 8 inch skillet or omelet pan on medium heat. Add Rotel, crushed red peppers and cayenne pepper; stir together and bring to a slight boil. Crack eggs directly into the pan putting one egg in each corner of the skillet. Increase heat to medium to high heat. As it heats up stir and or scramble the eggs into the chili. Cook for about 5 minutes. Add 3 Tbls of Salsa and stir and reduce heat to medium. Continue to cook for about 3 -5 minutes. Don't cook all the liquid out of it as you want it to be a bit soupy. If you overcook add small amounts of canned, low-sodium chicken broth or water and heat again. Taste and add salt & pepper if needed.

Makes four 1/2 cup servings

***If you substitue 1 cup Egg Beaters for the 4 Large Eggs you will reduce the calories and fat substantially but the Sodium content goes up. Cooked with Egg Beaters each 1/2 cup serving is 52.4 Calories, 1.7 g Total Fat, 0.2 g Saturated Fat, 0.1 g Polyunsaturated Fat, 1.2 g Monounsaturated Fat, 307.5 mg Sodium, 2.5 Total Carbohydrate, 0.5 g Dietary Fiber, 1.8 g Sugars and 6.3 g Protein.

Number of Servings: 4

Recipe submitted by SparkPeople user TEAMBARBER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving