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Ingredients

• 1/3 cup  seeded, chopped tomato
• 1 4-1/2-ounce  can chopped green chili peppers, drained
• 2 tablespoons  finely chopped celery
• 1 tablespoon  finely chopped onion
• 1 teaspoon  white wine vinegar
• 1/2 teaspoon  sugar
• 1/8 teaspoon  dried rosemary, crushed
• 6   eggs
• 1/4 teaspoon  salt
• Dash  pepper
• 1 tablespoon  margarine or butter
• 4 6- to 7-inch  corn or flour tortillas

Description

This Mexican-inspired Egg And Vegetable Recipe, Made In A Skillet, Is A Low-calorie, High-protein Breakfast.

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