Egg and tortilla scramble with salsa
1 small, 6-inch, halved and cut into thin strips
Regular liquid egg substitute
Shredded fat-free Cheddar cheese
3 Tbsp, extra-sharp variety
Fat free salsa
2 small, 6-inch each, warmed according to package directions
- Heat the oil in a small nonstick skillet over medium-high heat. Add the corn tortilla strips and cook, stirring, until crisped and golden, about 2 minutes. Add the egg substitute and cook, stirring, until it is nearly set, about 30 seconds. Stir in the cheese and 2 tablespoons of the salsa; continue cooking until the eggs are cooked through and the cheese melts, about 1 minute.
- Spread half of the egg mixture in the center of each flour tortilla, roll up, and serve at once with the remaining salsa on the side. Yields 1 tortilla per serving.