Tex-Mex Scrambled Eggs (3 Ww Points)

from ww online

• Ready In: 28 mins
• Serves: 2

Ingredients

• 14 1⁄2 ounces  canned diced tomatoes, fire roasted-variety
• 1⁄4 teaspoon chili powder, chipotle-variety
• 2  tablespoons scallions, minced, green part only
• 2  tablespoons cilantro, fresh, minced
• 1  tablespoon fresh lime juice
• 1⁄4 teaspoon table salt
• 1⁄8 teaspoon black pepper
• 2  large eggs
• 3  large  egg whites
• 1⁄4 teaspoon dried oregano, crushed
• 1⁄8 teaspoon ground cumin
• 1⁄4 teaspoon table salt
• 1⁄8 teaspoon black pepper
• 1  spray  cooking spray
• 2  small shallots, minced
• 1  medium  jalapeno pepper, seeded, minced (don't touch seeds with bare hands)

Directions

1. To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
2. To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
3. Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
4. Notes.
5. If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
6. To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).