Tex-Mex Egg Muffin


1/2 tsp vegetable oil
1 tsp seeded, chopped fresh jalapeno pepper
1/4 cup cholesterol-free egg substitute
Freshly ground black pepper
1 tsp chopped fresh cilantro leaves
1 100% whole wheat English muffin, split and toasted
1 tbsp chunk style salsa


1. Heat the oil in an 8″ nonstick skillet over medium heat. Add the jalapeno pepper and cook for 30 seconds.

2. Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.

3. Divide the egg mixture between the English muffin halves. Top with the salsa.

Yield: 1 Serving
Serving Size: 2 Muffin halves with egg mixture per serving.

WW Smartpoints+ = 6

Calories: 219, Total Fat 6g, Saturated Fat 1g, Cholesterol 1mg, Sodium 437mg, Carbohydrates 28g, Fiber 3g, Protein 14g