Jenni's Southwest Breakfast Tacos

 I created this dish one Saturday morning.  I wanted something different for breakfast, but still something healthy.  I had some left-over white corn tortillas from making crispy shrimp tacos earlier in the week, as well as some left-over green bell pepper and yellow onion.  This dish is great served with fresh fruit on the side.

Makes 2 tacos

Ingredients:
*I Can't Believe It's Not Butter spray
*cooking spray
*1/8 cup green bell pepper, finely chopped (or 1 jalapeno pepper, seeded, and finely chopped)
*1/4 cup yellow onion, finely chopped
*1 egg or 1/4 cup Egg Beaters (egg white egg substitute)
*salt
*black pepper
*1 splash of low fat milk
*3 Tablespoons tomatillo salsa (I buy HEB brand tomatillo salsa in a jar)
*2 white corn tortillas
*2% shredded cheddar cheese

Directions:
Heat a small saute pan over medium heat.  Once hot, spray several sprays of I Can't Believe It's Not Butter spray into the pan.  Saute the bell pepper and onion for several minutes until tender.

Meanwhile, in a small bowl, beat the egg with a fork.  Add salt and black pepper to taste.  Add milk, and beat until combined.  Spray the pan with the bell peppers and onions in it with cooking spray.  Stir.  Pour egg mixture into the pan.  Scramble the eggs.

When the eggs are almost done, add the tomatillo salsa to the pan.  Stir well.  Let cook for a minute or until the salsa is hot, stirring occasionally.  Remove from heat.

Wrap tortillas in paper towel.  Heat in the microwave for 15 seconds.

To assemble tacos, place cheese on tortillas.  Top with egg/salsa mixture.