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.
Ingredients
0.5 teaspoon vegetable oil1 teaspoon chopped seeded jalapeño pepper0.25 cup cholesterol-free egg substitute1 dash freshly ground black pepper1 teaspoon chopped fresh cilantro1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted0.5 ounce pico de gallo(about 1 tablespoon)
Instructions
Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds.Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.Divide the egg mixture between the English muffin halves. Top with the salsa fresca.
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.
Directions
Print
Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds.Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.Divide the egg mixture between the English muffin halves. Top with the salsa fresca.
Ingredients
0.5 teaspoon vegetable oil1 teaspoon chopped seeded jalapeño pepper0.25 cup cholesterol-free egg substitute1 dash freshly ground black pepper1 teaspoon chopped fresh cilantro1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted0.5 ounce pico de gallo(about 1 tablespoon)
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