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Tortilla Scramble

Try this when you're in a hurry but want a "stick to your ribs" breakfast…with Mexican flair!


1 teaspoon canola or corn oil
1 1/2 cups egg substitute
4 medium green onions, chopped
4 6-inch corn tortillas
1/4 cup picante sauce (lowest sodium available)
1 medium tomato, diced (about 1 cup)
1/2 cup (about 2 ounces) shredded low-fat sharp Cheddar cheese
1/4 cup snipped fresh cilantro
1 medium lime, quartered

Cooking Instructions

In a medium nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the egg substitute and green onions for 1 minute, stirring constantly. (A rubber scraper works well for this.) Remove from the heat.

Warm the tortillas using the package directions.

Spoon the egg mixture over each tortilla. In the order listed, top each serving with the picante sauce, tomato, Cheddar, and cilantro. Let each person squeeze lime over his or her scramble. Serve open-face.


Calories 134                    
Total Fat 2.5g                  
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 3 mg
Sodium 369 mg
Carbohydrates 14 g
Fiber 2 g
Sugars 4 g
Protein 14 g

Dietary Exchanges: 2 very lean meat, 1/2 starch, 1 vegetable

This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

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