Spicy Scrambled Eggs with Tomatoes & Chiles
Minutes Prep Time: 10
Minutes Total Time: 10
Servings: 4
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 10
Servings: 4
Difficulty: easy
1 can (10 oz each) Ro*Tel® Hot Diced Tomatoes with Habaneros
6 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
1/2 cup crumbled queso fresco cheese
1 tablespoon fresh cilantro, chopped
2 tablespoons green onions, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 142 mg | 14% |
Carbohydrate | 5 g | 2% |
Cholesterol | 294 mg | 98% |
Total Fat | 13 g | 19% |
Iron | 1 mg | 6% |
Calories | 188 kcal | 9% |
Sodium | 562 mg | 23% |
Protein | 13 g | 26% |
Saturated Fat | 6 g | 28% |
Sugars | 3 g | 0 |
Vitamin C | 3 mg | 6% |
Drain tomatoes well in strainer, pressing gently to release liquid.
Whisk together eggs, milk, salt and pepper in medium bowl until blended. Add drained tomatoes; stir gently to combine.
Spray a large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large, soft curds. Continue cooking, occasionally pulling, lifting and folding eggs until mixture is thickened and no visible liquid egg remains. Remove from heat.
Divide eggs evenly among 4 plates. Top with cheese, cilantro and green onion. Serve immediately.
Spicy Scrambled Eggs with Tomatoes & Chiles