Eggs with Chiles
Prep time: 5 min
Cook time: 10 min
The perfect dish for brunch on the weekends. This will be sure to satisfy your friends and is low-potassium for you.
Makes
4 servings
Serving size
1 serving (2 eggs)
Ingredients
8 eggs
2 tablespoons 2% milk
2 tablespoons water
⅛ teaspoon black pepper
1 (4-ounces) can green chiles, rinsed and diced
2 tablespoons butter
¼ cup onion, chopped
Instructions
- In a bowl, beat eggs together with milk and water.
- Stir in black pepper and chiles, set aside.
- Melt butter in skillet over medium heat.
- Add onion to skillet, cook until soft.
- Add egg-chile mixture to skillet and cook with heat reduced to low, stirring occasionally.
- Eggs should be scrambled slowly and gently. Remove eggs from the pan when they are cooked and still look a bit wet or slightly glossy. They will continue cooking after removal from the pan.
Cooking Tip
Sprinkle eggs with parsley and sharp cheddar, serve with a strip of lower sodium bacon or buttered toast.
Recipe contributed by Jamie Rinaldi, MS, RD
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