Jalapeno Brunch Scramble
|6 inch corn tortillas||4|
|Vegetable cooking spray||1 Tablespoon|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Diced sweet red pepper||1⁄2 Cup (8 tbs)|
|Sliced jalapeno pepper||1⁄4 Cup (4 tbs)|
|Minced cilantro||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Frozen egg substitute||2 Cup (32 tbs), thawed|
|Skim milk||5 1⁄2 Tablespoon (1/4 Cup Plus 1 1/2 Tablespoons)|
|Ground red pepper||1⁄4 Teaspoon|
|Feta cheese||2 Ounce, crumbled|
Fill a shallow baking dish with water.
Dip tortillas, One at a time, into water for 2 seconds.
Drain; place on an ungreased baking sheet.
Bake at 500° for 4 minutes.
Turn; bake 2 minutes or until crisp.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green onions, sweet red pepper, and jalapeno pepper; saute until tender.
Transfer to a bowl; stir in cilantro and cumin.
Wipe skillet dry with a paper towel.
Combine egg substitute, milk, ground red pepper, and salt; stir well.
Crumble tortillas into egg mixture; let stand 5 minutes.
Coat skillet with cooking spray; place over medium heat until hot enough to sizzle a drop of water.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges with a spatula and tilt pan to allow uncooked portions to flow underneath.
When egg mixture is set, spoon vegetable mixture over top, and sprinkle with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese softens.