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A healthy version of a classic breakfast, topped with fresh pico de gallo.
What you'll need
Ingredients
Directions
Heat oven to 450 ° F.
With a brush, lightly oil both sides of tortillas and place on a baking sheet. Cook for 5-10 minutes or until edges of the tortillas are crisp and begin to brown. Remove the tortillas from the oven and set them aside.
Spray a large skillet with nonstick cooking spray.
Add the egg substitute or eggs into the skillet. Cook at medium heat for 2-3 minutes, until the eggs are cooked.
Place an equal amount of egg on each tortilla and top with ½ tablespoon cheese.
Heat filled tortillas in the skillet, on the grill, or under the broiler for about 2 minutes, until the cheese melts. Using a spoon, put ½ cup Pico de Gallo on each tortilla and sprinkle with black pepper. Serve hot.
Chef's Tips
You can purchase pico de gallo at your local market, or make it yourself using this easy recipe.
Nutrition Facts
Serving Size 1.00 piece
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 146 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 255 mg | 11% | |
| Total Carbohydrate 16 g | 6% | |
| Dietary Fiber 3 g | 11% | |
| Protein 13 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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