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Source: Campbell's Recipes
Tagged With: 1 serving
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.
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Serves: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes
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1/2 teaspoon vegetable oil
1 teaspoon chopped seeded jalapeño pepper
1/4 cup cholesterol-free egg substitute
Freshly ground black pepper
1 teaspoon chopped fresh cilantro leaves
1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
1 tablespoon salsa fresca




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.


Notes:
Nutritional Values per Serving using Pepperidge Farm 100% Whole Wheat English Muffin: Calories 219, Total Fat 6g, Saturated Fat 1g, Cholesterol 1mg, Sodium 437mg, Total Carbohydrate 28g, Dietary Fiber 3g, Protein 14g, Vitamin A 8%DV, Vitamin C 2%DV, Calcium 5%DV, Iron 15%DV

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