Blanco Huevos Rancheros
Try this meatless meal for breakfast, lunch, or dinner!
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- Cook time
- 15 min
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- Servings
- 2 Servings
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- Serving size
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2 topped tortillas
Ingredients
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plain fat-free Greek yogurt or organic low-fat sour cream
- 1/4 cup
- 1/4 cup
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tomatillo sauce (commercially made (salsa verde))
- 1/4 cup
- 1/4 cup
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Hass avocado (peeled and diced (about 1/2 cup))
- 1/2
- 1/2
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white or black pepper (freshly ground, to taste)
- 1/4 tsp
- 1/4 tsp
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sea salt (or to taste)
- 1/8 tsp
- 1/8 tsp
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pepper Jack (shredded)
- 3 tbsp
- 3 tbsp
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egg whites (large, or 1 cup 100% egg white substitute)
- 8
- 8
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corn tortillas (5-inch)
- 4
- 4
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small jalapeno pepper (minced, without seeds)
- 1
- 1
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cilantro (fresh, chopped)
- 1 tbsp
- 1 tbsp
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Directions
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Preheat the oven to 475 degrees F. Lightly coat both sides of the corn tortillas with natural butter-flavored cooking spray and place on a baking sheet. Bake 4 minutes per side or until crisp and lightly browned. Remove from the oven and let cool on the baking sheet.
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Meanwhile, place a large nonstick skillet over medium heat. Add the egg whites and scramble for 5 minutes or until done. Immediately stir in salt, pepper, and cheese.
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Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro.
Reviews
Write a Review-
Delicious I added black beans on the side, I ate this for breakfast and cooked enough for my husband who is also diabetic, I used low carb corn tortillas and sour cream. I've never had huevos rancheros because I don't like sunny side up eggs but this was amazing, I enjoy it so much more than I thought I would. The egg whites combined with the cheese made it so creamy.