jalapeno pepper, seeded and minced (I left some seeds for more heat)
Serving Size: 1 (357) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 48 g31 %
Total Fat 5.4 g8 %
Saturated Fat 1.6 g8 %
Cholesterol 186 mg
Sodium 463.1 mg
Dietary Fiber 3 g11 %
Sugars 6.7 g26 %
Protein 14.2 g
To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
In a skillet spray with Pam over medium heat.
Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).