1/2 medium onion; chopped
1 clove garlic; minced
2 teaspoons light olive oil
2 medium tomatoes; diced
1 dash oregano
1 medium pickled jalapeno pepper; seeded, stemmed and diced
4 large eggs
4 ounces queso fresco; crumbled
black pepper; optional
Saute onion and garlic in olive oil until onion is clear. Add tomatoes, jalapeno and all seasonings and bring to a boil. Cook for approximately 5 minutes or until tomatoes are tender. Add eggs and scramble in the sauce.
To serve, divide the egg mixture evenly, then sprinkle each with 1/4 crumbled cheese. Serve with a dollop of low carb salsa (I prefer Don Enrique's Salsa Casera if I don't make my own).
Yield: 4 servings
NOTE: If you can't get queso fresco, you can substitute any Mexican
white cheese (queso asadero, or Monterey Jack).