Categories: Breakfast Dishes

Ingredients

• 1 medium-size green bell peppers, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 1 serrano or jalapeno pepper, seeded and diced
• 1 garlic clove, minced
• Vegetable cooking spray
• 3 large plum tomatoes, peeled and diced
• 1/4 cup low-sodium fat-free chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. salt, divided
• 6 (5-inch) corn tortillas
• 3 large eggs, lightly beaten
• 4 egg whites, lightly beaten
• 1/2 cup (2 oz.) shredded reduce-fat Cheddar cheese

Directions

1. Sauté first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender. Add tomato, broth, cumin, and 1/4 tsp. salt; simmer, partially covered, stirring occasionally, 15 minutes. Remove from skillet; keep warm.
2. Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips I large skillet coated with cooking spray over medium het 10 minutes or until crisp.
3. Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Sprinkle with remaining 1/4 tsp. salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly). Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.

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