Mexican Style Scrambled Eggs
|Water||1 Cup (16 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped sweet pepper||1⁄4 Cup (4 tbs) (Red / Green)|
|Egg product||8 Ounce (Refrigerated / Frozen, 1 Carton)|
|Fat free milk||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|7 inch flour tortillas||4|
|Reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Bottled salsa||1⁄3 Cup (5.33 tbs)|
In a small saucepan combine water, green onions, and sweet pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 to 7 minutes or until vegetables are tender.
In a medium bowl stir together egg product, milk, and black pepper.
Stir in cooked vegetables.
Stack tortillas; wrap in foil.
Bake in a 350Â° oven about 10 minutes or until 'warm.
Meanwhile, in a large skillet melt margarine over medium heat.
Pour in egg mixture.
Cook, without stirring, until mixture begins to set on bottom and around edges.
Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath.
Sprinkle with cheese.
Continue cooking for 2 to 3 minutes or until eggs are cooked through but still glossy and moist.