| |
|
Ingredients:
2 tsp vegetable oil
3 corn tortillas (about 6 inches in
), cut into thin strips, ¥
1/4 cup chopped onion (about 1 small)
2 cup Egg Substitute or cholesterol-
free product
1/2 jalapeno chili, seeded and chopped
1 cup salsa
1/4 cup lowfat sour cream
2 tbsp chopped green onions - (with tops)
Instructions:
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortillas
and 1/4 cup onion in oil about 5 minutes, stirring frequently, until
tortillas are crisp.
Mix Egg Substitute and chili. Pour over tortilla mixture; reduce heat to
medium. As mixture begins to set at bottom and side, gently lift cooked
portions with spatula so that thin, uncooked portion can flow to bottom.
Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout
but still moist. Top each serving with salsa, sour cream and green onions.
4 SERVINGS (ABOUT 1 CUP EACH).
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
Servings: 4
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Tex-Mex Scrambled Eggs Recipe brought to you by Mexican Recipes To-Go
