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Jalapeno Brunch Scramble

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Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Broiled
Ingredient: 
Jalapeno

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