TexMex Scrambler

In a saucepan over medium heat warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes stirring frequently. Set aside.

Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions garlic and oregano; cook until onions are softened about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.