TexMex Scrambler Recipe

Ingredients
<br>- 2 cups salsa
<br>- 4 (6 inch) corn tortillas, cut into 1-inch strips
<br>- 1/2 cup chopped fresh cilantro, divided
<br>- 1 tablespoon olive oil
<br>- 3/4 cup finely chopped red onion, divided
<br>- 1/2 teaspoon minced garlic
<br>- 1/2 teaspoon dried oregano
<br>- 1/2 teaspoon Mexican-style seasoning blend (optional)
<br>- 2 cups egg substitute
<br><p></p>Directions
<br>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.
<br>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.
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Ingredients
- 2 cups salsa
- 4 (6 inch) corn tortillas, cut into 1-inch strips
- 1/2 cup chopped fresh cilantro, divided
- 1 tablespoon olive oil
- 3/4 cup finely chopped red onion, divided
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Mexican-style seasoning blend (optional)
- 2 cups egg substitute

Directions
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.

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