Ingredients

• 1 (14 1/2 ounce) can tomatoes, diced
• 1/4 teaspoon chili powder
• 1 lime, juice of, only
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs
• 3 egg whites
• 1/8 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• cooking spray
• 2 shallots, minced
• 1 jalapeno pepper, seeded and minced (I left some seeds for more heat)

Instructions

1. To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.

2. To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.

3. In a skillet spray with Pam over medium heat.

4. Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.

5. Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).

6. Serve eggs topped with salsa.