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.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
242 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon minced garlic
2 cups salsa
½ cup chopped fresh cilantro, divided
4 (6 inch) corn tortillas, cut into 1-inch strips
¾ cup finely chopped red onion, divided
½ teaspoon Mexican-style seasoning blend (Optional)
