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Jalapeno Brunch Scramble

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  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
  Salt 1⁄8 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.
Set aside.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1495 Calories from Fat 732

% Daily Value*

Total Fat 82 g126.5%

Saturated Fat 23 g115.2%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 2081.7 mg86.7%

Total Carbohydrates 114 g38.1%

Dietary Fiber 12.4 g49.4%

Sugars 30.3 g

Protein 76 g152.7%

Vitamin A 219.9% Vitamin C 323.5%

Calcium 100.1% Iron 102.2%

*Based on a 2000 Calorie diet


Jalapeno Brunch Scramble Recipe