Huevos Rancheros with Fresh Salsa
For breakfast, lunch, or dinner, this savory egg dish is fresh, healthy, and inexpensive.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe (248g)
198
Calories
14g
Protein
16g
Carbs
9g
Fat
2g
Fiber
2g
Sugar
442mg
Sodium
Saturated Fat 3 g · Cholesterol 211 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
corn tortillas
4 · 6 inch
vegetable oil
1/2 tablespoon · or cooking oil of your choice
non-stick cooking spray
egg whites
4 · medium
eggs
4 · medium
black pepper
1/8 teaspoon · ground
reduced-fat shredded cheddar cheese
1/4 cup
fresh salsa
1 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 450 °F.
- 3
Wash hands with soap and water.
- 4
Lightly brush tortillas with oil on both sides and place on a baking sheet.
- 5
Bake for 5 to 10 minutes or until tortillas are crisp on the edges and starting to brown.
- 6
Remove from oven and set aside.
- 7
Spray a large skillet with non-stick cooking spray over medium heat.
- 8
Drop 4 egg whites into skillet, then, break whole eggs over whites to make 4 separate servings.
- 9
Cook for 2 to 3 minutes per side until eggs are cooked.
- 10
Place one egg on each tortilla shell and top each with 1 Tablespoon cheese
- 11
Place under the broiler for about 2 minutes until cheese is melted.
- 12
Spoon fresh salsa around the edge of each shell.
Source: USDA MyPlate Kitchen · California Department of Health Services California 5-A-Day For Better Health! Campaign
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