"Secrets to Cooking TexMex"
SPICY SCRAMBLED EGGS
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1/4 teaspoon salt
2 tablespoons margarine
Drain and reserve liquid from RO*TEL. In a large bowl, whisk
together eggs, salt and reserved liquid from RO*TEL. In a large
skillet, cook and stir egg mixture in hot margarine over low heat
3 to 6 minutes or until nearly done. Stir in drained tomatoes;
cook until heated through and eggs are set. Makes 4 servings.
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