Spanish-Style Scrambled Eggs - serves 3
1 tsp vegetable oil
1 green onion, chopped
1 small ripe tomato, chopped
6 large egg whites
1 tbsp Salsa or picante sauce
Ground black pepper to taste
1 tbsp minced fresh cilantro or parsley
Garnish
Cilantro or parsley sprigs
1 tomato, cut into wedges
In nonstick skillet, heat oil over medium-high heat. Add onions and tomato, sauce until onions are soft, 1-2 minutes. Reduce heat to low.
In a bowl, combine egg whites, Salsa or picante sauce and pepper, beat until frothy, add to the skillet.
Cook over low heat, stirring, until almost set, add cilantro or parsley and stir until eggs are fully set.
Garnish with cilantro or parsley and tomato.