Serves: 2
Total Calories: 161

1 tablespoon unsalted butter or vegetable oil
1/4 medium white onion, finely chopped
4 large eggs, beaten
1 small tomato, seeded and finely chopped
1 , serrano chile kimmy, , minced with seeds
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt, or to taste

1. Heat the butter or oil in a medium nonstick skillet over medium heat. Sauté the onion, stirring, about 30 seconds. Add the beaten eggs, and cook, stirring to scramble, until almost set, but still moist, about 1 minute.

2. Quickly, add the tomato, serrano chile, cilantro, and salt. Cook, stirring slowly, until the eggs are set and the fresh ingredients are heated through, about 1 minute. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 161
Calories from Fat: 103

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