Spanish-Whiteboy Style Scrambled Eggs

[Stanny]

Spanish-Style Scrambled Eggs

1 tsp vegetable/olive/flax oil (anyone will work)
1 green onion, chopped
1 small ripe tomato, chopped
6 large egg whites
1 tbsp Salsa or picante sauce
Ground black pepper to taste
1 tbsp minced fresh cilantro or parsley
1 tomato, cut into wedges

In nonstick skillet, heat oil over medium-high heat. Add onions and tomato, sauce until onions are soft, 1-2 minutes. Reduce heat to low.
In a bowl, combine egg whites, Salsa or picante sauce and pepper, beat until frothy, add to the skillet.
Cook over low heat, stirring, until almost set, add cilantro or parsley and stir until eggs are fully set.

Calories 68 kcal
Protein 8 g
Fat 2 g
Carbohydrate 5 g
Sodium 155 mg
Cholesterol 0 m