Jalapeno Brunch Scramble Recipe




 6 inch corn tortillas4
 Vegetable cooking spray1 Tablespoon
 Sliced green onions3⁄4 Cup (12 tbs)
 Diced sweet red pepper1⁄2 Cup (8 tbs)
 Sliced jalapeno pepper1⁄4 Cup (4 tbs)
 Minced fresh cilantro1⁄4 Cup (4 tbs)
 Ground cumin1 Teaspoon
 Frozen egg substitute2 Cup (32 tbs), thawed
 Skim milk1⁄3 Cup (5.33 tbs)
 Ground red pepper1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Crumbled feta cheese2 Ounce (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1494 Calories from Fat 732

% Daily Value*

Total Fat 82 g126.5%

Saturated Fat 23 g115.2%

Trans Fat 0 g

Cholesterol 61.6 mg

Sodium 2079 mg86.6%

Total Carbohydrates 114 g38%

Dietary Fiber 12.4 g49.4%

Sugars 30 g

Protein 76 g152.3%

Vitamin A 219.9% Vitamin C 323.4%

Calcium 99.4% Iron 102.2%

*Based on a 2000 Calorie diet


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 the 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.