| Prep time: | 15 Min |
| Cook time: | 10 Min |
| Ready in: | 25 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 2 cups salsa
* 4 (6 inch) corn tortillas, cut into 1-inch strips
* 1/2 cup chopped fresh cilantro, divided
* 1 tablespoon olive oil
* 3/4 cup finely chopped red onion, divided
* 1/2 teaspoon minced garlic
* 1/2 teaspoon dried oregano
* 1/2 teaspoon Mexican-style seasoning blend (optional)
* 2 cups egg substitute
DIRECTIONS
* In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
* Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.
