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Across-The-Border Eggs |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Across-The-Border Eggs recipe on the web!!
Prep Time: Ready in 25 min
Carbohydrate Count: 8g per serving
* See note below.
_ tablespoons butter
_ eggs large, slightly beaten
_ tomato firm medium-size, finely chopped and drained
_ 4-ounce can green chilies diced, drained
_ green onions chopped
_ teaspoons chili powder
___ teaspoon salt
___ cup mozzarella cheese shredded lowfat
* Cooking Time: 9 to 10 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 2 to 3 minutes Place butter in a 9-inch microwavable pie plate. Microwave, uncovered, at 100% power (700 watts) for 45 to 60 seconds or until melted.
1. In a large bowl, combine eggs, tomato, green chilies, green onions, chili powder and salt.
2. Pour into pie plate. Cover with waxed paper. Microwave at 100% power for 2 minutes. Using a rubber scraper, move set portions of egg from the outside to the center, breaking up any large cooked sections. Cover with waxed paper. Reduce power and microwave at 50% power (350 watts) for 6 to 7 minutes or until eggs are just soft set and still glossy, moving set portions every 2 minutes.
Sprinkle top with cheese and cover tightly with plastic wrap. Let stand on a heatproof surface for 2 to 3 minutes to finish cooking eggs and melt the cheese.
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