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Ingredients

• 8 eggs
• 1/4 c nonfat or low-fat milk
• 2 tsp chili powder
• 2 Tbsp canola or olive oil
• 1/2 c Mexican-style low-fat or regular shredded or crumbled cheese
• 3/4 c mild salsa (bottled or fresh 1/2 cup prepared salsa)
• hot sauce

Directions

Put eggs, milk and chili powder in a bowl and whisk lightly. Heat oil in a nonstick skillet. Add egg mixture. Cook eggs, moving them around with a spatula or wooden spoon, and folding and lifting them as they set. Stir in shredded cheese and continue cooking until eggs are set but still moist. Spoon eggs onto individual plates and top with salsa if desired.

Nutrition

Per serving (when made with 8 eggs): 210 calories, 53 percent calories from fat, 12 grams total fat, 376 milligrams cholesterol, 4 grams saturated fat, 15 grams protein, 8 grams carbohydrates, .44 gram total fiber, 642 milligrams sodium. Per serving (when made with 4 eggs and 7 cup egg substitute): 241 calories, 55 percent calories from fat, 15 grams total fat, 191 milligrams cholesterol, 3 grams saturated fat, 16 grams protein, 9 grams carbohydrates, .44 gram total fiber, 638 milligrams sodium.

Submitted by: Irving Theodore - Tamarac, FL