Spanish Style Scrambled Eggs
|Vegetable oil||1 Teaspoon (Acceptable)|
|Green onion||1 , finely chopped|
|Ripe tomato||1 Small, finely chopped|
|Egg whites||6 Large|
|Salsa/Picante sauce||1 Tablespoon|
|Black pepper||To Taste|
|Minced fresh cilantro/Minced fresh parsley||1 Tablespoon|
|Cilantro sprig/Parsley sprigs||1 (For Garnish)|
|Tomato||1 , cut into wedges (For Garnish)|
In nonstick skillet, heat oil over medium-high heat.
Add onions and tomato; saute until onions are soft, 1 to 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 occasionally, until almost set.
Add cilantro or parsley and stir until eggs are fully set.
Garnish with cilantro or parsley and tomato.