Across-The-Border Eggs: The Best Across-The-Border Eggs Recipe from Cook'n

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	Across-The-Border Eggs

Serves: 4

Prep Time: Ready in 25 min
Carbohydrate Count: 8g per serving

   * See note below.
   2 tablespoons butter
   6 eggs large, slightly beaten
   1 tomato firm medium-size, finely chopped and drained
   1 4-ounce can green chilies diced, drained
   2 green onions chopped
   2 teaspoons chili powder
   1/4 teaspoon salt
   1/2 cup mozzarella cheese shredded lowfat

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* 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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