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A new twist on classic scrambled eggs. This quick and easy dish is chock-full of antioxidants and has a spicy, south-of-the-border kick. Great for breakfast or brunch.
COOKING DIRECTIONSINGREDIENTS
- 1 can (14.5 oz.) Del Monte® Diced Tomatoes with Garlic and Onion
- 3 corn tortillas, cut into 2-inch strips
- 2 Tbsp. butter or margarine
- 1 cup shredded cooked chicken or turkey
- 1/2 cup green pepper strips
- 6 eggs, beaten
- 1/2 cup shredded low-fat monterey jack cheese
- (Optional) cilantro
- (Optional) green onions
1. Cook tortillas in butter in large skillet until golden. Remove and set aside.
2. Drain tomatoes, reserving liquid. Add liquid to skillet; cook over high heat for 3 minutes, stirring frequently.
3. Stir in tomatoes, chicken and pepper; heat through. Reduce heat to low; add tortillas and eggs.
4. Cover and cook for 4 to 6 minutes or until eggs are set. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Garnish with chopped cilantro or green onions, if desired.
2. Drain tomatoes, reserving liquid. Add liquid to skillet; cook over high heat for 3 minutes, stirring frequently.
3. Stir in tomatoes, chicken and pepper; heat through. Reduce heat to low; add tortillas and eggs.
4. Cover and cook for 4 to 6 minutes or until eggs are set. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Garnish with chopped cilantro or green onions, if desired.
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