Servings | 4 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 5 Minutes |
Total Time | 15 Minutes |
Difficulty | Easy |
Main Ingredient | Egg Substitute; Tortillas |
Category | Eggs; Rice & Grains |
Meal | Breakfast; Brunch |
Type | Main Dish |
Cuisine | Latin American; Mexican |
Cook Method | Sautéing |
Diet |
1 teaspoon canola oil
1 1/2 cups egg substitute
4 medium green onion, chopped
Four 6-inch corn tortillas
1/4 cup low sodium picante sauce
1 medium tomato, diced (about 1 cup)
1/2 cup (about 2 ounces) shredded low-fat sharp cheddar cheese
1/4 cup snipped fresh cilantro
1 medium lime, quartered
Coat the bottom of a medium nonstick skillet with 1 teaspoon of oil, and heat over medium heat. Cook the green onions for 1 minute, then add the egg substitute and cook for an additional minute, stirring constantly. Remove the skillet from the heat.
Warm the tortillas according to the package directions.
Spoon equal portions of the egg mixture over each tortilla. Top the eggs with picante sauce, tomato, cheddar, and cilantro.
Serve immediately. Squeeze lime juice over tortilla scramble, if desired.
Calories: 151 cal
Total fat: 3g
Saturated fat: 1g
Polyunsaturated fat: <1g
Monounsaturated fat: 1g
Cholesterol: 3mg
Sodium: 369mg
Carbohydrate: 14g
Fiber: 2g
Sugar: 4g
Protein 14g