Ingredients:
4 Large Fresh Factory Farm Eggs
3 Tablespoons Of Pace Thick And Chunky Medium Salsa
2 Tablespoons of Crisco All Vegetable Shortening
1/8 Cup Of Chopped Vidalia Onion
1/8 Teaspoon Of Coarse Ground Black Pepper
1/4 Teaspoon Of Granulated Table Salt
1 Dash Of Ground Garlic Powder
Information:
Serving Size 2
269 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
Ralph from Charlotte Amalie in the US Virgin Islands sent me this interesting scrambled eggs with salsa recipe. To begin the recipe, please take out a nonstick cooking pan. Place the pan on your stove top, and then set the temperature gauge to medium. Moving along, next place both tablespoons of the Crisco all vegetable shortening into the pan. Slide the shortening around in the pan until it has fully melted, and is sizzling hot. Next you will want to crack your eggs into the pan, quickly scrambling them around a bit. Next stir into the frying eggs the chopped Vidalia onion, coarse ground black pepper, granulated table salt, and ground garlic powder. Keep stirring the eggs on and off for about twelve minutes, or until they have fully cooked. Finally you will want to remove the pan from the stove, and then stir in the Pace thick and chunky medium salsa. I like to serve these scrambled eggs wrapped in an oven warmed flour tortilla.
