Spanish-Style Scrambled Eggs

Cooking Instructions

Heat a large nonstick skillet over medium-high heat, then pour the oil into the skillet and swirl to coat the bottom.

Cook the tomato and green onion for 1 to 2 minutes, or until the green onion is tender; then reduce the heat to low.

Beat the egg substitute, salsa, and pepper until frothy in a medium bowl.

Pour the egg mixture into the skillet; then cook until almost set, stirring occasionally.

Add the parsley or cilantro; then cook until the eggs are fully set, stirring constantly.

Garnish with the parsley or cilantro sprigs and tomato if desired.