per serving:
Calories: 193
Fat: 8 g
Saturated Fat: 195 g
Sodium: 400 mg
Carbohydrates: 17 g
Added Sugar: 0 g
Dietary Fiber: 2.6 g
Protein: 11 g
4 corn tortillas
1 (15 oz.) can diced, fire roasted tomatoes, drained
¼ cup onion, minced
¼ cup cilantro, chopped
1 teaspoon ground cumin
4 large eggs
¼ cup part-skim
mozzarella cheese, shredded
Wash hands with soap and water.
Preheat oven to 425°F. Wash hands with soap and water.
Spray medium skillet with cooking spray. Add tomatoes, onion, and cumin to skillet. Bring to a boil, cover and turn down to simmer for about 5 minutes or until mixture starts to thicken.
Crack egg into a cup and gently slide into simmering mixture. Continue with remaining eggs. Cover and simmer gently until whites are set and yolks start to thicken, about 3 minutes.
Place corn tortillas on baking sheet and bake for about 3 minutes on each side. Remove from oven and place each tortilla on a plate.
Divide tomato and egg mixture over the four corn tortillas. Top with cheese and cilantro.
Store in an airtight container and refrigerate for up to four days.