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"A quick, smooth meal for breakfast, lunch, or dinner! Egg replacement scrambled and served with salsa, crimson onion, and sparkling cilantro. You ought to use real eggs, if you select."
- 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/four cup finely chopped purple onion, divided
- half teaspoon minced garlic
- half of teaspoon dried oregano
- 1/2 teaspoon Mexican-fashion seasoning mixture (optionally available)
- 2 cups egg substitute
|Prep : 15M||Cook : 4M||Ready in : 25M|
- In a saucepan over medium warmth, warm the salsa for 1 minute before including tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring often. Set apart.
- Heat oil in a large non-stick skillet over medium-low heat. Stir in half the onions, garlic, and oregano; prepare dinner until onions are softened, about 5 mins. Sprinkle with Southwest seasoning. Pour in egg alternative and mix until scrambled. Remove from warmth, and blend in warmed salsa and tortilla strips. Serve with last onions and cilantro.
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