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"This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach," suggests Donna Ryan of Topsfield, Massachusetts. "You can replace the tortillas with taco chips, if you like."
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving equals 586 calories, 39 g fat (15 g saturated fat), 493 mg cholesterol, 1,372 mg sodium, 30 g carbohydrate, 2 g fiber, 28 g protein.
Originally published as Scrambled Eggs with Chorizo in
Cooking for 2
Spring 2008, p33
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