Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings
|WHAT YOU NEED|
|1/2||cup finely chopped onion|
|1/2||tsp. minced fresh ginger|
|1/4||tsp. ground cumin|
|1||small tomato, chopped (1/2 cup)|
|1/2 to 1||tsp. minced jalapeño OR serrano pepper|
|1||Tbsp. chopped fresh cilantro|
- COAT large nonstick skillet with cooking spray; heat over medium heat until hot. ADD onion, ginger and cumin; stir-fry until onion is just softened, about 2 minutes. ADD tomato and jalapeño pepper; stir-fry 2 minutes longer.
- BEAT eggs, cilantro and salt in medium bowl until blended. POUR over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
- SERVE with warm whole wheat tortillas or Indian flat bread.
Nutrition information per serving (1/4 of recipe): 84 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 186 mg cholesterol; 73 mg sodium; 3 g carbohydrate; 1 g dietary fiber; 7 g protein; 464.0 IU Vitamin A; 41.0 IU Vitamin D; 30.9 mcg folate; 36.0 mg calcium; 1.0 mg iron; 128.4 mg choline.
This recipe is an excellent source of choline and a good source of protein and Vitamin D.