Ingredients25 m servings 242 cals
- 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.
Per Serving: 242 calories; 8.6 g fat; 23.9 g carbohydrates; 19 g protein; 1 mg cholesterol; 1040 mg sodium. Full nutrition
ReviewsRead all reviews 4
Nice way to perk up egg beaters for breakfast and add a little spice to your morning! Plus it was a nice change from the usual wrap sandwich. I used a fresh homemade salsa and "Taco Seasoning II...
Instead of egg substitute, I used real eggs. I assume by "mexican style seasoning blend" they mean taco seasoning so I used my homemade taco seasoning. I didn't have four corn tortillas, just tw...
These aren't too bad. I like to experiment with different types of eggs--I love eggs for breakfast--so I thought I'd give this a shot. I like the spiciness the salsa lends to the egg beaters. ...