Description
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
- 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 (Optional)
- 2 cups egg substitute
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4