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