Spanish Style Scrambled Eggs(Lo-Fat)

1. 1

   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).

2. 2

   Reduce heat to low.

3. 3

   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.

4. 4

   You could use the equivalent of 6 eggs or egg substitute, if you wish.

* Per serving · 4 servings · Values may vary.