Serves: 2
Total Calories: 301
In medium skillet, melt butter or margarine add chilies and tomato, and sauté for a minute or two. Break eggs into a bowl blend in onion, milk, and seasonings. Pour over tomato mixture and let set a minute over medium heat. With fork, gently stir and turn eggs until they are of desired consistency. Sprinkle with cheese and minced parsley serve on heated plates.
This South Of The Border Egg Entrée recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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