Mexican Scrambled Eggs
Wake up your palate with these kicked-up scrambled eggs....using egg substitute makes them easy, and using jalapeno pepper, cilantro and salsa adds great flavor.
Recipe from Pepperidge Farm
1/2 teaspoon vegetable oil
1 teaspoon chopped seeded jalapeno pepper
1/4 cup cholesterol-free egg substitute
Freshly ground black pepper
1 teaspoon chopped fresh cilantro leaves
1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
1 tablespoon salsa fresca
Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.
Divide the egg mixture between the English muffin halves. Top with the salsa fresca.