Articles You May Find Interesting
Omega-3 fatty acids continue to make big news in the world of health and nutrition—and it turns out their stellar reputation is well deserved. For instance, select population studies and clinical...
Almost all chemically modified fats are as bad for you as they sound. Hydrogenation, the process that turns liquid oils into solid fats, creates trans fat. For years manufacturers used partially and...
You’re in your 20s/30s and seem healthy. You might have to worry about getting a job in this shaky economy, but not about high blood pressure, right? Isn’t that something just older people get?...
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