Serves: 2
Total Calories: 385
1. In a medium skillet over medium-high heat, saute chilies and tomato in butter for 1 to 2 minutes.
2. In a medium bowl, beat together eggs, heavy cream, onion, garlic salt, and salt and pepper to taste. Pour over tomato mixture. Over medium heat, cook for 1 minute to partially set. With a fork, gently stir and turn eggs until cooked to desired doneness.
Sprinkle with cheese and parsley serve on heated plates.
This Eggs Ole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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