Living in Texas, I’ve learned to like different kinds of food than I ate growing up. Iced tea, for example. Bar-B-Que. Cobbler – of any kind – with Blue Bell Vanilla ice cream. And of course, Tex Mex. I’ve even learned to apply the techniques and flavors of tex-mex cooking with breakfast!
CHILE SCRAMBLE
Recipe from The Low-Carb Bible
Yields: 2 servings
2 T minced onion
1 t margarine
1 C egg substitute
1 4-oz. can diced green chiles, drained
1/4 C whole kernel corn
2 T diced pimientos
In 10-inch nonstick skillet, over medium-high heat, saute’ onion in margarine for 2 to 3 minutes or until onion is translucent. Pour egg substituted into skillet; cook, stirring occasionally, until mixture is set. Stir in chiles, corn, and pimientos; cook 1 minute more or until heated through.
Nutrition Information: Calories – 247; Carbs – 4 g; Fat – 14 g; Sat. fat – 6 g; Fiber – 1 g; Protein – 24 g