Mexican Scrambled Eggs
TOTAL TIME: 0:20
9 small tomatoes, cut into half
1/2 avocado, cut into 1/2-in. pieces
1/2 small red onion, finely chopped
1 small jalapeno (seeded for less heat, if desired), thinly sliced
1/2 c. cilantro, roughly chopped
2 tbsp. fresh lime juice
8 large egg whites, plus 4 yolks
1 oz. low-salt tortilla chips (about 12), broken into small pieces
1 tbsp. olive oil
1/2 small head romaine lettuce, leaves torn
In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and 1/4 teaspoon each salt and pepper.
In a bowl, whisk the egg white and yolks with 2 tablespoons water, 1/4 teaspoon salt and 1/2 teaspoon pepper; mix in the chips.
Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens and top with the salsa.
PER SERVING 21 CAL, 14 G FAT (3 G SAT FAT), 184 MG CHOL, 375 MG SOD, 13 G PRO, 18 G CAR, 6 G FIBER.
Let me know if you liked it in the comments! And any suggestions as well! Bon Appetite!