Mexican Scrambled Eggs

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.

Photo by Teri D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

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