TACO EGG SCRAMBLE

6 large eggs, beaten

1/3 cup milk
1/3 cup chopped canned green chili peppers
1 tsp minced dried onion
couple splashes bottled hot sauce
1/4 tsp salt, optional
1/8 tsp pepper
2 tbsp salt-free butter
3/4 cup shredded low-fat cheddar cheese
shredded lettuce
1 tomato, cut into wedges

In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges.

Yield: 4 servings
Per serving: 5 g carbs, 22 g protein.

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