Preparation time
15 minutes
Ready in
20 minutes
Cooking Time: about 5 minutes
Makes
4 servings
Ingredients
Pico de Gallo:
- 4 cups (1 L) diced Ontario Greenhouse Tomatoes (about 4)
- 1/2 cup (125 mL) finely diced, Ontario Red Onion
- 1/2 cup (125 mL) chopped fresh Ontario Cilantro (Coriander)
- 1 tbsp (15 mL) minced Ontario Jalapeño Pepper (or hot sauce to taste)
- 1 tbsp (15 mL) fresh lime juice
- 1/2 tsp (2 mL) salt
Eggs:
- 8 Ontario Eggs
- 1/4 cup (50 mL) Ontario Milk
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) butter
Instructions
Pico de Gallo: In medium bowl, combine tomatoes, onion, cilantro, jalapeño pepper, lime juice and salt.
Eggs: In large bowl, whisk together eggs, milk, salt and pepper.
In large nonstick skillet, melt butter over medium heat; swirl to coat pan. Add egg mixture; cook, stirring gently with wooden spoon, until creamy and just until set, about 4 minutes.
Serve Pico de Gallo and eggs with warm tortilla or warmed pita bread. Cover and refrigerate any leftover Pico de Gallo.
Nutritional Information
1 Serving
- Protein: 15 grams
- Fat: 13 grams
- Carbohydrate: 11 grams
- Calories: 223
- Fibre: 3 grams
- Sodium: 630 mg