1. Put tomato sauce, green onions, and dried chiles in
a blender holder, spread with a tight fitting top, and
mix until smooth. Fill a little pan over
low warmth.
2. Shower a medium skillet with nonstick cooking splash.
Include potato and onion and cook over medium warmth
for 10 minutes, blending regularly. Coat vegetables with
cooking shower here and there amid cooking. Uproot
from skillet and keep warm.
3. Beat egg whites and entire eggs with cumin and salt.
Coat skillet again with cooking shower and include eggs;
cook and blend for 5 minutes or until eggs are set. Blend
potato blend into eggs.
4. Top eggs and potatoes with warm sauce, cheddar.
1 | (8-ounce) can | ||
tomato sauce | |||
3 | green onions, sliced | ||
2 | to 3 ancho chiles, | ||
stemmed, seeded, and | |||
torn into strips | |||
Nonstick cooking spray | |||
1½ cups chopped, cooked | |||
potato (about 1 medium | |||
russet potato)* | |||
1 | cup chopped onion | ||
6 | egg whites or ¾ cup of | ||
egg substitute | |||
2 | whole eggs | ||
¼ teaspoon ground cumin | |||
1⁄8 | teaspoon salt | ||
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