Cookin’ on the Beach: Easy Eye-Openers

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