TexMex Scrambler recipe
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- 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 caloriescarbohydrate: 23.9 gcholesterol: 1.3 mgfat: 8.6 gfiber: 4.5 gprotein: 19 gsaturatedFat: 1.5 gservingSize: -sodium: 1039.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions TexMex Scrambler
Directions
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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.