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Ingredients

• 1/3 cup seeded, chopped tomato
• 1 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 - 7 inches corn or flour tortillas

Description

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

Better Homes And Garden