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Tex-Mex Scrambled Eggs

brunches & entertaining, tex-mex, main dishes, eggs, breakfast
light meals

2 teaspoons vegetable oil
3 corn tortillas (about 6 inches in
), cut into thin strips;
1/4 cup chopped onion (about 1 small)
2 cups Egg Substitute or cholesterol-
free product
1/2 jalapeno chili; seeded and chopped
1 cup salsa
1/4 cup lowfat sour cream
2 tablespoons chopped green onions
-- (with tops)

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).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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