Tex-Mex Scrambled Eggs
2 teaspoons vegetable oil
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).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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