TexMex Scrambler Recipe
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TexMex Scrambler

By: HoneeBee  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (1)

Rate/Review | 52 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 244 | Total Fat: 8.6g | Cholesterol: 1mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by pomplemousse 
These aren't too bad. I like to experiment with different types of eggs--I love eggs for... MORE

 
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