Eggs & Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 96.9
  • Total Fat: 6.7 g
  • Cholesterol: 212.5 mg
  • Sodium: 255.5 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Eggs & Chili calories by ingredient


Introduction

This is on the spicy side; if you like flavor and not so much spice use the mild Rotel and cut-down the crushed red peppers and cayenne red pepper by sprinkling on a bit just for the flavor.

My husband comes from a Hispanic family and this recipe is one that his grandmother would fix for him. I've converted it for my purposes but my hubby hasn't complained one bit and loves my version of it! To eat it Mexican style you eat it with warmed flour tortillas by tearing off pieces of the tortillas and pinching/picking the Eggs & Chili up with it and popping it in your mouth.

This is great to eat as a topper on cooked chicken or fish. Another favorite of mine is to top it on a slice of Rye bread sprinkled with Fat Free Mozarrella Cheese or Fat Free Cheddar Cheese. I also like to eat it as a soup and I'll add my cheese to it and tear up a small flour tortillas (wheat is always better), mix and eat.

The recipe's nutritional information is based strickly on the Eggs & Chili recipe. If you eat with a tortilla, bread and or cheese you will need to add those nutritional values to your meal. This is on the spicy side; if you like flavor and not so much spice use the mild Rotel and cut-down the crushed red peppers and cayenne red pepper by sprinkling on a bit just for the flavor.

My husband comes from a Hispanic family and this recipe is one that his grandmother would fix for him. I've converted it for my purposes but my hubby hasn't complained one bit and loves my version of it! To eat it Mexican style you eat it with warmed flour tortillas by tearing off pieces of the tortillas and pinching/picking the Eggs & Chili up with it and popping it in your mouth.

This is great to eat as a topper on cooked chicken or fish. Another favorite of mine is to top it on a slice of Rye bread sprinkled with Fat Free Mozarrella Cheese or Fat Free Cheddar Cheese. I also like to eat it as a soup and I'll add my cheese to it and tear up a small flour tortillas (wheat is always better), mix and eat.

The recipe's nutritional information is based strickly on the Eggs & Chili recipe. If you eat with a tortilla, bread and or cheese you will need to add those nutritional values to your meal.
Number of Servings: 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


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.