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Tex-Mex Scrambled Eggs

Tex-Mex Scrambled Eggs recipe image
Transform your morning routine with these Tex-Mex Scrambled Eggs, a vibrant and flavorful dish that brings the warmth of southwestern cooking to your breakfast table. This recipe cleverly utilizes egg substitute for a lighter yet satisfying protein boost, paired with crispy corn tortilla strips that add a delightful crunch to every bite. The mix is infused with fresh jalape&# 195;±os for a gentle kick and finished with a generous topping of salsa and low-fat sour cream for creamy richness. ItâÂÂs an excellent choice for busy weekday mornings or a leisurely weekend brunch, offering a perfect balance of spice, texture, and comfort. Simple to prepare with pantry staples, this dish is a reliable favorite that delivers bold flavor without the heaviness of traditional breakfasts.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 434.7
Dietary: Vegetarian
Description
Transform your morning routine with these Tex-Mex Scrambled Eggs, a vibrant and flavorful dish that brings the warmth of southwestern cooking to your breakfast table. This recipe cleverly utilizes egg substitute for a lighter yet satisfying protein boost, paired with crispy corn tortilla strips that add a delightful crunch to every bite. The mix is infused with fresh jalape&# 195;±os for a gentle kick and finished with a generous topping of salsa and low-fat sour cream for creamy richness. ItâÂÂs an excellent choice for busy weekday mornings or a leisurely weekend brunch, offering a perfect balance of spice, texture, and comfort. Simple to prepare with pantry staples, this dish is a reliable favorite that delivers bold flavor without the heaviness of traditional breakfasts.
Ingredients
  • 2 teaspoons Vegetable oil
  • 3 corn Tortillas (about 6 inches in diameter), cut into thin strips
  • 1/4 cup Onion, chopped
  • 2 cups Egg substitute or cholesterol-free product
  • 1/2 jalapeno Chili, seeded and chopped
  • 1 cup Salsa
  • 1/4 cup Lowfat sour cream
  • 2 tablespoons Green onions, chopped (with tops)
Directions
  1. 1
    Heat vegetable oil in a 10-inch nonstick skillet over medium-high heat.
  2. 2
    Add corn tortilla strips and chopped onion to the skillet. Cook for about 5 minutes, stirring frequently, until the tortillas are crisp and golden.
  3. 3
    In a bowl, whisk together the egg substitute and chopped jalapeño chili until well combined.
  4. 4
    Pour the egg mixture evenly over the tortilla and onion mixture in the skillet.
  5. 5
    Reduce the heat to medium. As the mixture begins to set at the bottom and sides, gently lift cooked portions with a spatula to allow uncooked egg to flow to the bottom.
  6. 6
    Continue cooking without stirring for 4 to 5 minutes, or until the eggs are thickened throughout but still moist.
  7. 7
    Serve immediately, topping each portion with salsa, lowfat sour cream, and chopped green onions.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 434.7kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 7.3g37%
Cholesterol 455.5mg152%
Sodium 713.0mg30%
Total Carbohydrate 30.7g11%
Dietary Fiber 3.0g12%
Sugars 6.2g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, leave some seeds in the jalapeño or add a dash of hot sauce.

You can substitute regular whole eggs for the egg substitute if preferred; use approximately 4 large eggs.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.

To make this dish gluten-free, ensure your tortillas are certified gluten-free corn tortillas.

Keywords: breakfast, eggs, scrambled, tex-mex, tortillas, jalapeno, salsa, vegetarian, quick meal, morning, protein, light, flavorful, easy, crunchy
Read it online: https://www.chefs-mate.com/recipe/tex-mex-scrambled-eggs/