Huevos Revueltos con Salsa

Dice the tomato into small pieces and finely chop the onion and jalapeno; set aside in separate bowls.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, then transfer to a plate and cover with a clean kitchen towel.

Melt the margarine in a non-stick skillet over medium heat.

Pour the Egg Beaters into the skillet and stir frequently with a spatula, cooking until the eggs are soft and scrambled through, about 4-5 minutes.

Tear the lettuce into bite-sized pieces and set aside.

Add the chopped onion and jalapeno to the scrambled eggs and stir to combine, cooking for another minute until fragrant.

Transfer the scrambled eggs to a serving plate and top with the diced tomato and fresh parsley.

Serve the huevos revueltos alongside the warm flour tortillas and lettuce, allowing diners to build their own tacos or enjoy as desired.