A delightful and easy-to-make breakfast dish inspired by Mexican flavors.
Combine the egg substitute, corn, and green chilies in a mixing bowl.
Ensure the ingredients are evenly mixed for consistent flavor.
Heat a nonstick skillet over medium heat and sauté the garlic and white parts of the green onions until softened.
Stir frequently to prevent burning.
Pour the egg mixture into the skillet and stir gently. Cover and cook on medium-low heat until the eggs are set.
Check occasionally to ensure the eggs are not overcooked.
Top the cooked eggs with enchilada sauce, crushed tortilla chips, shredded cheese, and the green parts of the green onions.
Layer the toppings evenly for a balanced taste.
Cover the skillet and cook for an additional minute to melt the cheese.
Keep the heat low to avoid burning the bottom.
Let the dish rest for a few minutes before slicing and serving.
Allowing the dish to rest helps the flavors meld together.
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