Amount
Ingredient
Preparation



7

eggs





2
tablespoons
milk, skim





1
tablespoon
chicken stock





1
cup
corn





1/4
teaspoon
chili powder





4
each
corn tortillas





1
x
red bell pepper

rings



1
x
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.