MEXICAN SCRAMBLED EGGS WITH SHRIMP

Crabmeat can be substituted for the shrimp in this recipe if you prefer.

4 servings

1 medium tomato, chopped

¼ cup sliced green onions

1–2 teaspoons finely chopped serrano or jalapeño chili

1 small clove garlic, minced

8 ounces peeled deveined shrimp

6 eggs, lightly beaten

2 tablespoons fat-free milk

Salt and pepper, to taste

1 cup Tomatillo Sauce, warm (see p. 188)

1. Sauté tomato, green onions, serrano chili, and garlic in lightly greased skillet until tender, about 5 minutes. Add shrimp and cook over medium heat until shrimp are pink and cooked, 3 to 4 minutes. Add combined eggs and milk; cook over medium to medium-low heat until eggs are cooked, stirring occasionally. Season to taste with salt and pepper. Serve with Tomatillo Sauce.

Per Serving:

Calories: 217

% of calories from fat: 39

Fat (gm): 9.4

Saturated fat (gm): 2.7

Cholesterol (mg): 404

Sodium (mg): 196

Protein (gm): 22.6

Carbohydrate (gm): 10.2

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 0.0

Meat: 3.0

Fat: 0.0