Mexican Scrambled Eggs
By T_Daniels04
Wake up your palate with these kicked-up scrambled eggs....using egg substitute makes them easy, and using jalapeño pepper, cilantro and salsa adds great flavor.
Rate this recipe
0/5
(0 Votes)
1 Picture
Ingredients
- Ingredients:
- 1/2 teaspoon vegetable oil
- 1 teaspoon chopped seeded jalapeño pepper
- 1/4 cup cholesterol-free egg substitute
- Freshly ground black pepper
- 1 teaspoon chopped fresh cilantro leaves
- 1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
- 1 tablespoon salsa fresca
Details
Preparation
Step 1
Instructions
1. Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds.
2. Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.
3. Divide the egg mixture between the English muffin halves. Top with the salsa fresca.
Nutrition Information
calories 219
totalfat 6g
saturatedfat 1g
cholesterol 1mg
sodium 419mg
totalcarbohydrate 28g
dietaryfiber 3g
protein 14g
Review this recipe