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4 grade A large eggs, beaten
1 can (8.5 oz) cream-style corn
2 to 3 teaspoons jalapeño nacho slices (drained and finely chopped)
½ teaspoon onion powder
½ teaspoon ground cumin
1 teaspoon Smart Balance® Cooking Oil
½ cup bottled salsa
½ cup (2 oz) shredded Monterey Jack cheese
In medium bowl, stir corn, jalapeños and seasonings into beaten grade A large eggs.
In 10-inch omelet pan or skillet over high heat, heat Smart Balance® Cooking Oil until just hot enough to sizzle a drop of water.
Pour in mixture. Reduce heat to medium. Cover and cook until grade A large eggs are almost set, about 8 to 10 minutes.
Remove from heat. Top with salsa and sprinkle with cheese.
Cover and let stand until grade A large eggs are completely set and cheese is melted, about 5 minutes.
Cut into wedges and serve from pan, or slide from pan or invert onto serving platter.
Makes 5 servings.
Nutrition Per Serving:
Calories 149 kcal
Fat 8 g
Saturated Fat 3 g
Trans Fatty Acids 0 g
Poly Fat 1 g
Mono Fat 2 g
Cholesterol 182 mg
Sodium 386 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Total Sugars 3 g
Protein 8 g