Mexican Scrambled Eggs

• 2 Tbsp. butter
• 1 (4 oz.) can diced green chiles (if desired) *
• 1 large tomato, peeled, chopped and drained
• 2 Tbsp. chopped onion
• 6 eggs
• 6 Tbsp. milk
• 1/8 tsp. garlic powder
• salt and pepper
• 1 c. shredded Cheddar cheese

1. Place butter in microproof dish or pie plate and cook on High for about 1 minute.
2. Swirl butter to coat bottom.
3. Add chiles, tomato and onion and cook on High for 2 minutes.
4. Beat eggs, milk, garlic powder, salt and pepper in medium bowl.
5. Pour over tomato mixture.
6. Cook (microwave) on High for 3 to 4 minutes or until eggs are barely set, stirring outer edge of egg to center several times. Sprinkle with cheese.
7. Continue to cook (microwave) on High for 1 to 2 minutes until cheese is melted.
8. Sprinkle with parsley.
9. Makes 3 to 4 servings.

butter, green chiles, tomato, onion, eggs, milk, garlic powder, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005994 (may not work)