3 (6-inch) corn tortillas
Salt and ground black pepper to taste
1 cup egg substitute
1 cup frozen corn, thawed
3 ounces Cabot Sharp Lite50 Cheddar, grated (about ¾ cup)
2 tablespoons chopped fresh cilantro, divided
1 tablespoon olive oil
1 small onion, chopped
Chunky tomato salsa
PREHEAT oven to 350ºF.
CUT tortillas into ½-inch-wide strips; arrange two-thirds of strips on baking sheet, setting rest aside. Bake for 3 to 5 minutes or until crisp and lightly browned, watching carefully toward end. Sprinkle with salt and let cool.
WHISK eggs in a medium bowl until well combined. Add corn, cheese and 1 tablespoon of cilantro. Season with salt and pepper and mix in reserved unbaked tortilla strips.
In nonstick skillet over medium-high heat, heat oil. Add onion and sauté until golden, about 5 minutes.
POUR egg mixture over onions, stirring to blend. Reduce heat to very low and cover skillet with lid or foil. Cook until eggs are almost set, about 8 minutes.
UNCOVER and sprinkle with remaining cilantro. Cut into wedges and serve topped with baked tortilla ribbons and salsa.
Recipe courtesy of Linda Daniel of Littleton, CO.