Mexican Egg tacos

(SERVES 2)

• 4 taco
• 4 eggs
• 10 ml/2 tsp low-fat spread
• 15 ml/1 tbsp skimmed milk
• Salt and freshly ground black pepper
• 1 red (bell) pepper, diced
• 1 small green chilli, seeded and chopped
• Shredded lettuce

Warm the shells according to the packet directions. Beat the eggs in a saucepan. Add the low-fat spread and milk. Cook, stirring, over a gentle heat until lightly scrambled but still creamy. Season to taste and stir in the red pepper and chilli. Line the taco shells with shredded lettuce, add the egg mixture and serve straight away.