Makes 4 servings.
Ingredients
4 (6-inch) corn tortillas
½ tablespoon vegetable oil
nonstick cooking spray
1½ cups egg substitute
2 tablespoons shredded Cheddar or Monterey Jack cheese
2 cups Fresh Salsa
1⁄8 teaspoon ground black pepper
Preparation
1. Preheat oven to 450°F.
2. Lightly brush tortillas with oil on both sides and place on a baking sheet. Bake for 5 to 10 minutes or until tortillas are crisp on the edges and starting to brown. Remove from the oven and set aside.
3. Spray a large skillet with nonstick cooking spray.
4. Pour egg substitute into skillet. Cook over medium heat for 2 to 3 minutes until eggs are cooked through.
5. Place an equal amount of eggs on each tortilla and top each with ½ tablespoon cheese.
6. Place under the broiler for about 2 minutes until cheese is melted. Spoon ½ cup Fresh Salsa on each tortilla and top with ground black pepper. Serve warm.
Ingredients
4 (6-inch) corn tortillas
½ tablespoon vegetable oil
nonstick cooking spray
1½ cups egg substitute
2 tablespoons shredded Cheddar or Monterey Jack cheese
2 cups Fresh Salsa
1⁄8 teaspoon ground black pepper
Preparation
1. Preheat oven to 450°F.
2. Lightly brush tortillas with oil on both sides and place on a baking sheet. Bake for 5 to 10 minutes or until tortillas are crisp on the edges and starting to brown. Remove from the oven and set aside.
3. Spray a large skillet with nonstick cooking spray.
4. Pour egg substitute into skillet. Cook over medium heat for 2 to 3 minutes until eggs are cooked through.
5. Place an equal amount of eggs on each tortilla and top each with ½ tablespoon cheese.
6. Place under the broiler for about 2 minutes until cheese is melted. Spoon ½ cup Fresh Salsa on each tortilla and top with ground black pepper. Serve warm.
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