Cooking in the Lite

A touch of New Mexico in an overstuffed, heart healthy breakfast!

• 8 Egg whites (feed the yolks to you pets or make a great custard with them)
• 1 tbs. Cold water
• 1 Roasted jalapeno pepper, diced (remove the seeds)
• 1 Garlic clove, finely minced
• 1/4 cup Onion, diced (I prefer sweet yellow onions)
• 1/4 cup Tomatoes, diced
• 1/2 cup Goat cheese, crumbled
• Cilantro or parley to flavor and garnish

Sprits a large skillet with olive oil. (Just a little goes a long way)
Heat on a medium flame while you whisk the egg whites.
Whisk the egg whites and water together in a large bowl until the egg whites become a little frothy.
Pour into the hot skillet.
Cover and reduce heat to low.
Allow egg whites to steam cook for about two minutes before checking them.
When the egg whites are set, turn off the heat, and top the eggs with the other ingredients.
Fold over one half of the eggs.
Replace the skillet cover and allow to sit for another two minutes.

Garnish and serve.

Serves Three to Four People

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