Market ingredients in season: Fresh country eggs, sweet onions, jalapeno peppers, garlic, plum or grape tomatoes, Monterey Jack cheese, cilantro and Tommy V’s corn tortillas and salsa.
Summer is the time of year to experiment with a recipe like this — try adding some finely chopped sweet peppers or even summer squash for a heartier brunch dish.
This recipe appeared in the April issue of Cooking Light as part of an article about “Ten Nutrition Myths.” One of the myths the article refuted was the result of bad science that warned us for about 20 years not to eat eggs because they would raise our cholesterol levels. But we now know that the cholesterol in eggs has no effect whatsoever on the body’s cholesterol levels. One large egg contains only 1.5 grams of saturated fat, and eggs are a rich source of 13 vitamins and minerals.
Directions:
Heat two teaspoons canola oil in a large skillet over medium-high heat; add one jalapeno pepper, seeded and minced (adjust heat by using more or less of the seeds), ¾ cup thinly sliced green onions, and two minced garlic cloves; sauté three minutes. Add about 2 cups chopped plum tomatoes and ½ teaspoon salt and cook two minutes until thoroughly heated through.
Add six large eggs and cook three minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with 2 ounces Monterey Jack cheese and ¼ cup chopped cilantro.
Serve with warm corn tortillas (use 8 for 4 servings) and lime wedges and Tommy’s salsa of choice for an extra kick.
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