Source: dLife

Eggs scrambled with onion, tomato and fresh herbs.

Servings

1 tsp vegetable oil
1 small tomato , finely chopped
1 fresh green onions , green and white parts, finely chopped
1 cup liquid egg substitute , equal to 6 eggs (or whites of 6 large eggs)
1 tbsp Salsa, picante, chunky (or salsa)
1 pinch black pepper (to taste)
1 tbsp chopped parsley (or cilantro)
3 parsley sprigs (optional)
1 medium tomatoes , cut into wedges (optional)

1 Over medium-high heat, heat a large nonstick skillet; then pour the oil into the skillet and swirl to coat the bottom.
2 Cook the tomato and green onion for 1 to 2 minutes, or until the green onion is tender; then reduce the heat to low.
3 Beat the egg substitute, salsa, and pepper until frothy in a medium bowl.
4 Pour the egg mixture into the skillet; then cook until almost set, stirring occasionally.
5 Add the parsley or cilantro; then cook until the eggs are fully set, stirring constantly.
6 Garnish with the parsley or cilantro sprigs and tomato if desired.

For a tasty and quick lunch or dinner, wrap the eggs in a tortilla.