Prep 30 mins
Cook 0 mins
Eggs with corn tortillas, onion, peppers and tomatoes. This lower fat version is from Southern Living.
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1 serrano peppers or 1 jalapeno pepper, seeded and diced
- 1 garlic clove, minced
- 3 large plum tomatoes, peeled and diced
- 1⁄4 cup fat-free low-sodium chicken broth
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt, divided (I add salt)
- 6 (5 inch) corn tortillas
- 3 large eggs, lightly beaten
- 4 egg whites, lightly beaten
- 1⁄2 cup shredded low-fat cheddar cheese
- Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
- Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
- Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
- Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
- Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
- Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.
For a low-fat version, this is pretty good. I did miss the addition of a meat to the dish; however, really enjoyed the vegetable sauce that tops the dish. I did not have a green bell pepper so I used red which what I had on hand. Used a jalapeno pepper and the corn tortillas were blue corn. When cutting the corn tortillas, I use my kitchen scissors which works great. A nice breakfast served with fresh melon.