Articles You May Find Interesting
A: The phrase “use moderation” may sound common, but that’s only because it’s so true. And coffee is no exception. The general medical consensus is, for most people, one to two cups a day is just...
Switching from whole or two-percent milk to skim or one-percent will save you as many as 70 calories. And calorie cutting isn’t the only benefit you may get from choosing the slimmer sip: A recent...
It’s what is inside that counts. We often get questions about the palm fruit oil in Smart Balance® spreads, and we are happy to explain the difference between palm fruit oil and palm kernel oil,...
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