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Add a photoThis is a tweaked version of Rachael Ray's recipe. I omitted the meat, substituted canned tomatoes & chiles instead of fresh, & plain fat-free yogurt for sour cream
Ingredientes
- 8 eggs
- sea salt & freshly ground pepper to taste
- hot sauce to taste
- 2 TBS extra virgin olive oil
- 6 -6 inch corn tortillas, torn into bite-size pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped or grated
- 3/4 of a 10 oz. can Diced Tomatoes & Green Chilies
- 1 cup shredded Monterey Jack cheese
- 1/2 cup plain fat-free Greek yogurt
Direcciones
- Wisk eggs together in bowl
- Season to taste with salt, pepper & hot sauce
- Set aside
- Heat olive oil in large skillet over medium-high heat
- Add tortillas & cook until crispy & golden brown, 4-5 minutes
- Add onion & garlic, cook until tender, 5-6 minutes
- Add tomatoes & green chilies & cook until they are warmed 1 minute
- Add egg mixture, stirring often, & continue cooking until done
- Add cheese & cook until slightly melted
- Serve in bowls, topped with yogurt if desired
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 226 | 66% |
| Total Fat 25.28g | 32% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 401mg | 134% |
| Sodium 380mg | 16% |
| Potassium 336mg | 10% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.65g | 3% |
| Protein 20.12g | 32% |
