Ingredients
8 small corn tortillas
Olive oil spray (for misting tortillas and skillet)
A pinch of salt
8 eggs
1/2 tsp chili powder
1/4 tsp black pepper
2 tomatoes
1 avocado
Low-fat cheese (such as low-fat feta or cotija), crumbled, to taste
2 tsp low-sodium hot sauce
Step 1: Preheat oven to 400°F
Step 2 : Prepare Tortillas
- Place 8 small corn tortillas on a large baking sheet.
- Lightly mist both sides of the tortillas with olive oil using a spray bottle, instead of drizzling, to minimize oil use.
- Season lightly with a pinch of salt.
Step 3: Bake Tortillas
- Place the baking sheet in the oven (it doesn’t need to be fully heated) and bake until the tortillas are golden and crispy, about 5-7 minutes. Remove from the oven.
Step 4: Cook Eggs
- Preheat a large non-stick skillet over medium-high heat.
- If necessary, lightly coat the bottom of the skillet with a mist of olive oil spray. Gently crack 8 eggs into the skillet, cooking in batches if needed, until the whites are set but the yolks are still runny, about 4 minutes. Avoid moving the eggs around to minimize the need for extra oil.
- Season eggs lightly with 1/2 tsp chili powder, a pinch of salt, and 1/4 tsp black pepper.
Step 5: Prepare Veggies
- Small dice 2 tomatoes.
- Halve, pit, and slice 1 avocado into thin half-moons.
Step 6: Assemble and Serve
- Divide the crispy tortillas between plates.
- Top each with an egg, diced tomatoes, and avocado slices.
- Sprinkle with crumbled low-fat cheese (like low-fat feta or cotija) instead of regular feta to reduce sodium and fat content.
- Optionally, drizzle with 2 tsp of your favorite low-sodium hot sauce.
