TEX-MEX SCRAMBLE
Steps:
- In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.
Nutrition Facts : Calories 410 calories, Fat 25g fat (8g saturated fat), Cholesterol 452mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
MORNING TEX-MEX SCRAMBLE
Enjoy the deliciousness of this tasty Tex-Mex scramble! This cheesy and flavorful Morning Tex-Mex Scramble happens to be a great Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Beat egg product and cottage cheese with whisk until well blended; set aside.
- Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
- Add egg mixture and cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
TEX-MEX SKILLET
Enjoy our great tasting Tex-Mex Skillet any time of the day. Our Tex-Mex Skillet is made with scrambled eggs and all your favorite Tex-Mex flavors.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add crushed chips and dressing; mix lightly.
- Stir in eggs; cook 5 min. or until set, stirring occasionally.
- Add cheese; cook and stir 1 min. or until melted. Remove from heat; top with salsa.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 325 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
TEXMEX SCRAMBLER
A quick, easy meal for breakfast, lunch, or dinner! Egg substitute scrambled and served with salsa, red onion, and fresh cilantro. You could use real eggs, if you prefer.
Provided by HoneeBee
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
- Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 23.9 g, Cholesterol 1.3 mg, Fat 8.6 g, Fiber 4.5 g, Protein 19 g, SaturatedFat 1.5 g, Sodium 1039.9 mg, Sugar 6.4 g
BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS
This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious.
Provided by Andtototoo
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tortilla into 12 wedges.
- Heat oil in a large nonstick frying pan until hot.
- Add the tortilla wedges and stir until crisp.
- Reduce heat.
- Add the green onion and stir for one minute.
- Pour the eggs over the tortilla mixture.
- As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
- DO NOT STIR.
- Sprinkle with cheese and let it melt.
- Top with tomato.
- Sprinkle with the fresh chopped cilantro.
- Serve at once.
TEX-MEX SCRAMBLE
Make and share this Tex-mex Scramble recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
- Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
- In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
- Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
- Cook and stir 3-4 minutes or until light and fluffy.
- Add cheese and cilantro; stir to blend.
- Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.
MY FAVORITE TEX-MEX TOFU SCRAMBLE
This is one of my all-time favorite ways to prepare tofu. It's not fussy, and can easily be adapted to suit your tastes. It is based on a Moosewood recipe.
Provided by chiclet
Categories Breakfast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat.
- Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
- Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
- Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
- Add salt and chili powder to taste and cook another 2-3 minutes.
- Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.
Nutrition Facts : Calories 446.7, Fat 20.5, SaturatedFat 3.7, Sodium 1247.2, Carbohydrate 51.2, Fiber 6.5, Sugar 7.2, Protein 18.5
TEX-MEX BREAKFAST SCRAMBLE
Make and share this Tex-Mex Breakfast Scramble recipe from Food.com.
Provided by The Frugal Foodie
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Serves 2.
- Ingredients.
- 2 tablespoons Canola Oil, divided.
- 1/4 cup onion, chopped.
- 1/4 green bell pepper, chopped.
- 1 cup baby spinach.
- 1/4 cup chorizo, cubed.
- 4 eggs.
- 1/8 cup 1% milk.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon paprika.
- black pepper.
- Heat 1 tablespoon of oil in a large pan.
- Add onion. Saute until translucent.
- Add green pepper. Saute for 2 minutes.
- Add chorizo and baby spinach. Saute for 2 minutes.
- Whisk together eggs and milk in a bowl.
- Add last tablespoon of oil to hot pan. Allow to heat. Pour in egg mixture.
- Add spices.
- Cook until eggs are desired firmness.
Nutrition Facts : Calories 325.3, Fat 26.7, SaturatedFat 5.4, Cholesterol 379.4, Sodium 255, Carbohydrate 5.5, Fiber 1.2, Sugar 2.6, Protein 15.8
TEXMEX SCRAMBLER
A quick, easy meal for breakfast, lunch, or dinner! Egg substitute scrambled and served with salsa, red onion, and fresh cilantro. You could use real eggs, if you prefer.
Provided by HoneeBee
Categories Salsa
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
- Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 23.9 g, Cholesterol 1.3 mg, Fat 8.6 g, Fiber 4.5 g, Protein 19 g, SaturatedFat 1.5 g, Sodium 1039.9 mg, Sugar 6.4 g
TEXMEX SCRAMBLER
A quick, easy meal for breakfast, lunch, or dinner! Egg substitute scrambled and served with salsa, red onion, and fresh cilantro. You could use real eggs, if you prefer.
Provided by HoneeBee
Categories Salsa
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
- Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 23.9 g, Cholesterol 1.3 mg, Fat 8.6 g, Fiber 4.5 g, Protein 19 g, SaturatedFat 1.5 g, Sodium 1039.9 mg, Sugar 6.4 g
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