Ingredients: Cooking spray 1⁄2  cup chopped green and/or red pepper 1⁄4  cup chopped onion 1 package (6 ounces) refrigerated cooked fajita- or Southwestern-flavored chicken breast (strips or pieces, about 11⁄3 cups) 4 eggs 1⁄3 cup fat-free or reduced-fat sour cream 1⁄2  teaspoon fajita or Mexican seasoning 1 tomato, sliced Chopped cilantro or parsley, optionall

Directions: Evenly coat 8-inch nonstick omelet pan or skillet with ovenproof handle with spray. Add pepper, onion, and chicken, stirring to break chicken into bite-size pieces. Cook over medium heat until vegetables are crisp-tender, about 5 minutes. In medium bowl beat together eggs, sour cream, and seasoning until blended. Pour over chicken mixture. Cover. Cook over medium-low heat until eggs are almost set, about 8 to 10 minutes. Uncover. Add tomato slices. Let stand, covered, until eggs are completely set in center, 5 to 8 minutes. Or, if desired, broil about 6 inches from heat until eggs are completely set in center, about 4 to 5 minutes. If desired, garnish with cilantro. Cut into wedges and serve from pan or slide from pan onto serving platter. Makes 4 servings. (Recipe from American Egg Board) (Note: To make handle ovenproof, wrap it completely with aluminum foil.) *See more recipes in our eggs & cheese collection *See more recipes in our poultry collection