• 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.

Subscribe to the newsletter

Join our email list and get access to specials deals exclusive to our subscribers and tips on how to lose weight.

Leave A Comment