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Scrambled Eggs with Fresh Salsa

From the book
The Healthy Kitchen: Recipes for a Better Body, Life and Spirit by Andrew Weil, Rosie Daley

Scrambled Eggs with Fresh Salsa

Ingredients:

Salsa:

  • 1 bunch cilantro (1/2 cup cilantro leaves)
  • 1 cup chopped tomatoes
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 small jalapeño pepper, seeded and minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced green onions or scallions
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow or green bell pepper
  • 6 whole eggs or egg substitute
  • 1 teaspoon salt
  • 1/4 cup milk

Garnish
6 slices whole grain bread
6 slices honeydew melon

Directions:

  1. Make the salsa: Hold the cilantro under running water to wash off the dirt.
  2. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients.
  3. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.
  4. Smear a nonstick medium sauté pan with 1/4 teaspoon of the oil and set it over medium heat.
  5. Sauté the mushrooms, onions, and peppers in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.
  6. Whisk the eggs, salt, and milk together in a small bowl.
  7. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny.
  8. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula.
  9. Remove from the heat and cover to keep warm.
  10. Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side.
  11. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

Serves 6
Per serving:
Calories 204.9
Fat 8.2 g
Saturated fat 2 g (33.3% of calories from fat)
Protein 10.2 g
Carbohydrate 26.5 g
Cholesterol 216 mg
Fiber 4.6 g

Copyright © 2002 by Andrew Weil, M.D. and Rosie Daley.

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