Ingredients

Vegetable pan spray
2 eggs
2 tablespoons water
2 tablespoons drained canned diced green chilies
1/4 cup (1 ounce) reduced-fat Monterey Jack or Cheddar Cheese 1 (6-inch) flour tortilla
Cilantro sprigs, optional
Salsa to taste

Directions

Coat 8-inch omelet pan or skillet with pan spray. Heat over medium heat. Beat together eggs and water until blended. Pour into pan. Reduce heat to low. Cook until eggs are almost set. Remove from heat. Stir together chilies and cheese. Sprinkle over eggs. Cover and let stand until eggs are completely set or broil about 6 inches from heat until cheese is melted. Place tortilla on plate. With pancake turner, slide egg mixture onto tortilla. Fold in half, then fold in half again. Garnish with cilantro sprigs, if desired. Serve with salsa.

Each serving contains 266 calories, 15 g fat, 13 g carb, 415 mg sodium, 435 mg cholesterol.