This is a quick and tasteful recipe that is sure to be a hit at your weekend brunch!
Ingredients:
1 tsp. canola or corn oil
1½ cup egg substitute
1 medium green onions, chopped
4, 6‐inch corn tortillas
¼ cup picante sauce (lowest sodium available)
1 medium tomato, diced (about 1 cup)
½ cup (about 2 oz.) shredded low‐fat sharp cheddar cheese
¼ cup snipped fresh cilantro
1 medium lime, quartered
Cooking Instructions:
- In a medium nonstick skillet, heat 1 tsp. oil over medium heat, swirling to coat the bottom
- Cook the egg substitute and green onions for 1 minute, stirring constantly (a rubber scraper works well for this)
- Remove from the heat
- Warm the tortillas using the package directions
- Spoon the egg mixture over each tortilla
- In the order listed, top each serving with the picante sauce, tomato, cheddar, and cilantro
- Let each person squeeze lime over his or her scramble
- Serve open‐face
