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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
2 cups salsa |
4 (6 inch) corn tortillas, cut into 1-inch strips |
1/2 cup chopped fresh cilantro, divided |
1 tablespoon olive oil |
3/4 cup finely chopped red onion, divided |
1/2 teaspoon minced garlic |
1/2 teaspoon dried oregano |
1/2 teaspoon mexican-style seasoning blend (optional) |
2 cups egg substitute |
Directions:
1. 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.
2. 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.
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