|Canned green chilies||4 Ounce, diced|
|Tomato||1 Large, peeled, coarsely chopped and drained|
|Minced onion flakes||2 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Chopped parsley||1 Tablespoon|
Place butter in oval microproof dish or pie plate and cook on HI, 1 minute.
Swirl butter to coat bottom.
Add chilies, tomato, and onion and cook on HI, 2 minutes.
Beat eggs, milk, garlic powder, salt, and pepper in medium bowl.
Pour over tomato mixture.
Cook on HI, 5 minutes, or until eggs are barely set, stirring outer edge of egg mixture toward center several times.
Sprinkle with cheese and continue to cook on HI, 1 to 2 minutes, or until cheese is melted.
Sprinkle with parsley.