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Suggest a better descriptionChop onions and peppers and saute in two tablespoons olive oil until limp. Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk mixture. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown. Heat tortillas. To serve, divide egg mixture into four parts. Place a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 998 | ||
Calories from Fat: 251 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 1988.9mg | 69 % | |
Potassium 622.9mg | 16 % | |
Total Carbohydrate 159.4g | 47 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 148.4g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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