Mexican Scrambled Eggs

  • 1/2 tsp. vegetable oil.
  • 1 tsp. chopped seeded jalapeño pepper.
  • 1/4 cup cholesterol-free egg substitute.
  • Freshly ground black pepper.
  • 1 tsp. chopped fresh cilantro leaves.
  • 1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted.
  • 1 tbsp. salsa fresca.


  • Heat oil in small nonstick frying pan over medium heat.
  • Add jalapeño pepper and cook for 30 seconds.
  • Add egg.
  • Cook and stir until set but still moist.
  • Flavour to taste with black pepper.
  • Stir in cilantro.
  • Divide egg mixture between muffin halves.
  • Top with salsa fresca.


Popular posts from this blog

Tricolour Sandwiches

Chocolate ice cream

Carrot curry