Leek and Jalapeno Scrambled Eggs with Chipotle Sour Cream

Posted April 14, 2012 By Janice Leek and Jalapeno Scrambled Eggs with Chipotle Sour Cream

Mmmmmmm.  Just watch how much leeks you use and this is the perfect Pure Protein breakfast.  Tomorrow morning I have another wonderful scramble planned.  And of course, the strawberries were for Tom.  But I figured even if I couldn’t have them, there’s no reason he couldn’t!  Happy Saturday everyone!!

LEEK AND JALAPENO SCRAMBLED EGGS WITH CHIPOTLE SOUR CREAM

1 cup egg white substitute or 4 eggs
2 leeks, whites only, halved lengthwise
1 jalapeno, seeded (or not!) and chopped
1/2 cup low or fat free sour cream
1 chipotle pepper and 1 t adobo sauce, chopped

Saute the leeks and jalapeno in a bit of cooking spray for 5 minutes or until leeks have softened.  Add the eggs and stir until done.  Mix the sour cream and jalapeno and refrigerate until ready to use.

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