Ingredients:
1 medium green bell peppers, cut into 1-inch pieces
1 small onions, cut into 1-inch pieces
1 serrano peppers or 1 jalapeno peppers, seeded and diced
1 garlic cloves, minced
3 large plum tomatoes, peeled and diced
1/4 cup fat-free low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon salt, divided ( I add salt)
6 (5 inch) corn tortillas
3 large eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup shredded low-fat cheddar cheese
Directions:
Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.