Sunday, November 29, 2015
Using 2 or 3 leftover small tortillas (traditionally this dish uses corn ones, but I used some gluten free flour tortillas), eggs and other things you have on hand, this can be on the table in 5 minutes, and makes a very filling breakfast or brunch for less than 400 calories per serving (serves two). You can add a lot more veggies, I just used what was on hand after a lot of cooking the last couple of days.
Cut leftover tortillas into small triangles or strips. Place 2 teaspoons of extra virgin olive oil in pan and heat on medium. In a bowl whisk four eggs, a splash of non fat milk and some leftover onion (or saute up some fresh onions and/or veggies of your choice).
Heat the tortillas in the oil, just until they start to brown but aren't too crisp. Pour in eggs and scramble until moist, but cooked through. Sprinkle with 1/4 cup cheddar and serve with hot sauce on the side.