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Mexican Scrambled Eggs with Shrimp Recipe

Mexican Scrambled Eggs with Shrimp Recipe

4 servings



1 medium tomato, chopped

1/4 cup sliced green onions

1-2 teaspoons finely chopped serrano or jalapeno chili

1 small clove garlic, minced

8 ounces peeled deveined shrimp

6 eggs, lightly beaten

2 tablespoons fat-free milk

Salt and pepper, to taste

1 cup Tomatillo Sauce, warm


Saute tomato, green onions, serrano chili, and garlic in lightly greased skillet until tender, about 5 minutes. Add shrimp and cook over medium heat until shrimp are pink and cooked, 3 to 4 minutes. Add combined eggs and milk, cook over medium to medium-low heat until eggs are cooked, stirring occasionally. Season to taste with salt and pepper. Serve with Tomatillo Sauce.

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