Serves: 4
Total Calories: 220
* Cooking Time: 9 to 10 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 2 to 3 minutes Place butter in a 9-inch microwavable pie plate. Microwave, uncovered, at 100% power (700 watts) for 45 to 60 seconds or until melted.
1. In a large bowl, combine eggs, tomato, green chilies, green onions, chili powder and salt.
2. Pour into pie plate. Cover with waxed paper. Microwave at 100% power for 2 minutes. Using a rubber scraper, move set portions of egg from the outside to the center, breaking up any large cooked sections. Cover with waxed paper. Reduce power and microwave at 50% power (350 watts) for 6 to 7 minutes or until eggs are just soft set and still glossy, moving set portions every 2 minutes.
Sprinkle top with cheese and cover tightly with plastic wrap. Let stand on a heatproof surface for 2 to 3 minutes to finish cooking eggs and melt the cheese.
This Across-The-Border Eggs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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