Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast... what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).
- 1/2 tsp oil
- 1/2 onion (minced)
- 1 medium tomato (minced)
- 2 tbsp chopped green chiles (I used Old El Paso)
- oil spray
- salt and pepper
- pinch cumin (optional)
- 2 large eggs
- 1/4 cup shredded lettuce
- 1 oz shredded cheese (I used Cabot 50% reduced fat Pepper Jack)
- 2 tsp chopped cilantro
- olive oil spray (I used my Misto)
- 2 corn tortillas (I used Mission Extra Thin yellow corn)
Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.
In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.
In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.
To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
Serving: 1egg, Calories: 194.5kcal, Carbohydrates: 14.5g, Protein: 12g, Fat: 10g, Fiber: 2.5g, Sugar: 1.5g
Freestyle Points: 4
Points +: 5