Cumin and cayenne–spiked scrambled eggs
4 medium, thinly sliced
2 tsp, fresh, peeled and minced
Regular liquid egg substitute
2 medium, seeded and coarsely chopped
⅓ cup(s), fresh, chopped
- Heat the oil in a large nonstick skillet over medium heat. Add the scallions and ginger; cook, stirring occasionally, until the scallions are softened, about 2 minutes. Add the cumin, salt, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds.
- Add the egg substitute and cook, without stirring, 2 minutes. Stir in the tomatoes and cilantro; cook, stirring occasionally, until the eggs form large, soft curds, about 2 minutes longer. Yields 1 cup per serving.