Yield: 1 serving

1 tablespoon sliced or chopped sweet onion

1 tablespoon diced fresh ancho chile

2 eggs (preferably free range), lightly beaten

1 sprig fresh cilantro, finely chopped

Salt

Ground black pepper

1 large flour tortilla

1 tablespoon Darn Hot Peppers Chipotle Salsa or salsa of choice

1. Heat a small skillet and coat lightly with vegetable oil, butter or nonstick spray. Add onion and ancho chile; cook and stir until softened. Add eggs and cilantro; cook and stir until eggs are scrambled as desired. Season to taste with salt and pepper.

2. Meanwhile, heat tortilla on griddle or in skillet until lightly browned and warmed through.

3. Spoon scrambled egg mixture along one edge of tortilla; sprinkle salsa over eggs. Roll up egg mixture in tortilla. Serve at once.

Per serving: 300 calories; 14g fat; 4g saturated fat; 420mg cholesterol; 17g protein; 27g carbohydrate; 3g sugar; 2g fiber; 500mg sodium; 115mg calcium.