Name: TexMex Scrambler recipe
Ingredients: 2 cups salsa;4 (6 inch) corn tortillas, cut into 1-inch strips;½ cup chopped fresh cilantro, divided;1 tablespoon olive oil;¾ cup finely chopped red onion, divided;½ teaspoon minced garlic;½ teaspoon dried oregano;½ teaspoon Mexican-style seasoning blend;2 cups egg substitute

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Ingredients

2 cups salsa 4 (6 inch) corn tortillas, cut into 1-inch strips ½ cup chopped fresh cilantro, divided 1 tablespoon olive oil ¾ cup finely chopped red onion, divided ½ teaspoon minced garlic ½ teaspoon dried oregano ½ teaspoon Mexican-style seasoning blend 2 cups egg substitute

Nutrition Info

241.9 calories carbohydrate: 23.9 g cholesterol: 1.3 mg fat: 8.6 g fiber: 4.5 g protein: 19 g saturatedFat: 1.5 g servingSize: - sodium: 1039.9 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Directions

In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano, cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

Recipe Yield

4 servings

Recipe Note

A quick, easy meal for breakfast, lunch, or dinner! Egg substitute scrambled and served with salsa, red onion, and fresh cilantro. You could use real eggs, if you prefer.

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