Categories: Cheese/eggs, Mexican 
      Yield: 6 servings 
  
      7    Eggs                              1/4 ts Chili powder 
      2 tb Skim milk                           4    Corn tortillas 
      1 tb Chicken stock                       1    Sweet red pepper rings 
      1 c  Corn                                1    Parsley sprigs 
  
  Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. 
  Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook 
  over low-medium heat, stirring occasionally, until the eggs are set. Place 
  one-fourth of mixture on each tortilla.  Serve garnished with pepper rings 
  and parsley sprigs, if desired. 
   
  From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner