• 1 ounce soy chorizo
  • 1/2 cup fat-free liquid egg substitute
  • 1/4 cup salsa
  • 1/4 cup shredded reduced-fat (2-percent milk) Mexican-blend cheese
  • Orange slices, for serving, optional
  • Fresh cilantro leaves, for serving, optional

Bring a skillet coated with nonstick cooking spray to medium heat. Add soy chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside.Bring a small skillet coated with nonstick spray to medium heat. Pour in egg substitute. Cover and then cook until egg “crust” starts to form, about 3 minutes.Carefully flip your egg. Top your egg crust with salsa, cooked chorizo, and cheese. Cover again and cook over low heat until cheese has melted, 1 to 2 minutes. Garnish with orange slices and cilantro, if using. Enjoy!PER SERVING (entire recipe): 225 calories, 10g fat, 1,075mg sodium, 10g carbs, 2.5g fiber, 4g sugars, 25g protein