Texmex Scrambler - cooking recipe

Ingredients

2 cups salsa
4 (6 inch) corn tortillas, cut into 1-inch strips
1/2 cup chopped fresh cilantro, divided
1 tablespoon olive oil
3/4 cup finely chopped red onion, divided
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon Mexican-style seasoning blend (optional)
2 cups egg substitute

Preparation

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.