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Serving corn bread will add a further touch of southwestern flavor to this festive quickie.
___ cup chopped onions (about 1 medium)
_ eggs
___ cup milk
___ teaspoon chili powder
___ teaspoon dried oregano leaves
_ (11-ounce) can whole kernel corn with red and green peppers, drained
___ cup shredded cheddar cheese (1 ounce)
___ cup salsa
Spray 10-inch skillet with nonstick cooking spray. Cook onion in skillet over medium heat, stirring occasionally, until tender. Beat eggs, milk, chili powder and oregano until well mixed; pour over onion. Stir in corn. Cover and cook over medium-low heat 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with salsa.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.