Articles You May Find Interesting
If your family tree is full of broken hearts, you may worry that there’s a space for you on the next rickety branch. After all, one to five percent of people younger than 65 who have a heart attack...
If you’ve been burning the midnight oil at work, you might want to forward this blog to your boss. New and emerging research published recently in the European Heart Journal found that British civil...
Good news first: “Stress is not a direct cause of heart attack or the buildup of plaque inside your blood vessels,” says cardiologist Stephano Sdringola, M.D., principal investigator for the heart...
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