MEXICAN EGG AND SALSA BRUNCH

Ingredients

1 tbsp butter
1 small bunch green onions, chopped
1 can (10 oz) enchilada sauce
5 cups yellow tortilla chips
1 recipe for fresh salsa* (below)
6 eggs, lightly beaten
1/4 cup milk
Sour cream, optional
Farmers cheese, optional

Directions

1. Heat 1 tsp of the butter in a 12 inch skillet over medium heat; add half
the cilantro and half the green onions (use remaining for Fresh Salsa Recipe).
Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips.
Cook and stir until chips are coated in sauce; reduce heat to low.

2. Prepare the Fresh Salsa.

Fresh Salsa:
In bowl combine the reserved cilantro and green onions;
1 cup grape tomatoes, halved; 1 avocado, peeled, seeded,and chopped;
1 Serrano pepper, seeded and chopped; and the juice from half a lime.
Cut remaining lime half into wedges for serving.

3. For scrambled eggs:
In a medium size bowl whisk together eggs, milk, and 1/4 tsp each
salt and pepper. In a large skillet melt remaining 2 tsp butter over
medium heat; add eggs. With a spatula, lift and fold partially cooked
egg mixture from edges to center so that the uncooked egg portion flows underneath. Continue for 4 to 5 minutes or until eggs are cooked through,
but still glossy and moist. Remove from heat.

4. To serve, slide chip mixture onto large platter.
Top with eggs and Fresh Salsa.

Optional: If desired, serve with sour cream, Farmers Cheese and lime wedges.

Yield: 4 servings

Nutritional Information

Calories382
Total Fat (g)24
Saturated Fat (g)6
Monounsaturated Fat (g)9
Polyunsaturated Fat (g)5
Cholesterol (mg)326
Sodium (mg)874
Carbohydrate (g)32
Total Sugar (g)5
Fiber (g)6
Protein (g)14
Vitamin C (DV%)39
Calcium (DV%)15
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.