Paulette Vickery's Recipes

BB: MEXICAN EGGS

cheese/eggs

3 each corn tortillas, in stripss
3 tablespoon nonfat chicken broth
1/2 cup diced onion
1 can stewed tomatoes, 14oz
1 cup shreaded white turkey
1/2 cup green pepper strips
6 each egg beaters, beaten
1 cup nonfat motzarella cheese

Cut tortillas into 2 inch strips. In a large skillet, cook tortillas in chicken broth until golden. Remove and set aside. Add onion and cook until tender. Drain stewed tomatoes, and reserve liquid. Add liquid to skillet. Cover and heat on high for 3 minutes, stirring occasionally. Stir in tomatoes, turkey, and pepper, and heat through. Reduce heat to low, and add tortillas and egg beaters. Cover and cook 4-6 minutes, or until egg beaters are set. Sprinkle with cheese. Cover and heat 1 more minute, or until cheese is melted. Serve immediately. Mild mexican flavor Life Time fat free cheese can be used in place of motzarella, if desired. Per serving: fat 1.2 G, cholesterol 8 MG, fiber 2 G, calories 122, 8 percent calories from fat, protein 13 G, carbohydrate 15 G, sodium 579 MG.

Yield: 6 servings




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