Nutrition per serving may change if servings are adjusted.
8 ounces Mexican-style chorizo (see Tip), casings removed
1 large onion, chopped
2 poblano peppers, chopped
1 tablespoon canola oil (optional)
6 5- to 6-inch corn tortillas, torn into bite-size pieces
1 32-ounce carton liquid egg substitute, such as Egg Beaters
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped cilantro, plus more for garnish
Fresh salsa for serving (optional)
Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.
Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.
Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.
Tip: Mexican-style chorizo is an uncooked sausage, usually made from pork and seasoned with garlic, paprika and chiles. Look for it near other sausage in well-stocked supermarkets or Mexican grocers. Some chorizos are fattier than others. For this recipe, choose leaner-looking sausage if you can.
275 calories;15 g fat(5 g sat); 2 g fiber; 12 g carbohydrates; 22 g protein; 24 mcg folate; 26 mg cholesterol; 2 g sugars; 0 g added sugars; 532 IU vitamin A; 13 mg vitamin C; 85 mg calcium; 3 mg iron; 706 mg sodium; 581 mg potassium
Vitamin C (22% daily value), Zinc (19% dv), Iron (18% dv), Potassium (17% dv).