Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 242
- Carbohydrate: 24g
- Fat: 9g
- Fiber: 5g
- Protein: 19g
- Sugar: 6g
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