Mexican Scrambled Eggs

Ingredients
1/2 tsp. vegetable oil
1 tsp. chopped seeded jalapeño pepper
1/4 cup cholesterol-free egg substitute
Freshly ground black pepper
1 tsp. chopped fresh cilantro leaves
1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
1 tbsp. salsa fresca
directions
Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds.

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.

Salsa Fresca Recipe

Ingredients
4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
Directions
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

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The photo of my eggs didn't turn out so hot this time. Plus the avocados, like everything else here, aren't in season so they don't look too swift either. I always add guacamole or avocado to anything Mexican I make, I just have  to.  

This is what the recipe was suppose to look like in the photo above. 

This is the Tuesday Dinner across the miles I do with Lou, today I picked a breakfast one instead. It's very quick and easy, takes 5 minutes to prepare.  It's really yummy, so even though my photo didn't turn out so hot, it really tastes delicious! You can of course use real eggs instead of egg substitute, I did. SShhhhh