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Ingredients:
7 eggs
2 tbsp skim milk
1 tbsp chicken stock
1 cup corn
1/4 tsp chili powder
4 corn tortillas
1 sweet red pepper rings
1 parsley sprigs
Instructions:
Beat the eggs, whisk in milk. Heat stock in large skillet and add the
corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili
powder. Cook over low-medium heat, stirring occasionally, until the
eggs are set. Place one-fourth of mixture on each tortilla. Serve
garnished with pepper rings and parsley sprigs, if desired.
From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
Servings: 6
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
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Cooking
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