Eggs with Chiles

The perfect dish for brunch on the weekends. This will be sure to satisfy your friends and is low-potassium for you.

Serving size

1 serving (2 eggs)

Makes

4 servings

Prep time: 5min
Cook time: 10min
Total: 15min

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

Nutrition Info

Makes: 4 servings  Serving size: 1 serving (2 eggs)

Calories

223

Fat

17 g

Saturated Fat

4 g

Cholesterol

426 mg

Carbohydrates

5 g

Sugar

1 g

Fiber

<1 g

Protein

14 g

Sodium

208 mg

Calcium

60 mg

Phosphorus

188 mg

Potassium

148 mg

Instructions

  1. In a bowl, beat eggs together with milk and water.
  2. Stir in black pepper and chiles, set aside.
  3. Melt butter in skillet over medium heat.
  4. Add onion to skillet, cook until soft.
  5. Add egg-chile mixture to skillet and cook with heat reduced to low, stirring occasionally.
  6. 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.
Recipe contributed by Jamie Rinaldi, MS, RD

Sprinkle eggs with parsley and sharp cheddar, serve with a strip of lower sodium bacon or buttered toast.