Guest guest Posted September 3, 2001 Report Share Posted September 3, 2001 * Exported from MasterCook * Scrambled Eggs With Tamales Recipe By : The Cooking Cardiologist, by Richard Collins, page 54 Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned tamales -- meatless 2 cups Egg Beaters -- (egg substitute) 2 tablespoons soy milk lite 1/2 teaspoon salt 3 tablespoons vegetable broth 1 large tomato -- chopped 2 tablespoons onion -- minced 2 tablespoons green chiles -- diced 1 cup grated fat-free cheese of choice Serving Size: 6 Drain tamales, reserving 1/2 of the sauce from can. Remove wrappings from tamales; place tamales in a single layer in a 10x6 inch sprayed baking dish. Cover with the reserved sauce. Bake 10 minutes in a 350 degree oven or until heated through. Whisk eggs, milk and salt in medium bowl. Set aside. In a large skillet over medium heat, place broth, tomato, onion and chiles. Cook 2 minutes or until vegetables are heated through. Add egg mixture. Cook, stirring gently until eggs are set. Remove tamales from oven. Spoon eggs over tamales; sprinkle with cheese. Return to oven for a few minutes, until cheese melts. Serve hot. Nutritional analysis: Calories 164.5, Fat 1.5, Cholesterol 7, Carbohydrate 13.9, Protein 23.2. Sodium 584, Potassium 309, Calcium 114. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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