Spanish Style Scrambled Eggs(Lo-Fat) - cooking recipe

Ingredients

1 tsp. oil
1 green onion, chopped fine
1 small ripe tomato, chopped fine
6 large egg whites
1 Tbsp. salsa or picante sauce
ground pepper to taste
1 Tbsp. minced cilantro (fresh)
cilantro or fresh parsley (for garnish)
1 tomato, cut in wedges

Preparation

In nonstick skillet, heat the oil on medium-high. Add the onion and tomato. Saute until the onion is soft (about 1 to 2 minutes).
Reduce heat to low.
In a bowl, combine the egg whites, picante and pepper. Beat until frothy. Add to skillet, cooking on low heat. Add the cilantro and stir until the eggs are set fully.
You could use the equivalent of 6 eggs or egg substitute, if you wish.
Serves 3.