| 9 | 11 | 345 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 6 min | 2 |
| 3 medium | Egg (cage-free, or egg whites) |
| 1 tbsp | Olive Oil, Extra Virgin (or coconut oil) |
| 2 medium tortilla(s) | Tortilla, corn |
| 1/2 cup | Tortilla chips, plain, white corn, salted (organic brown rice or corn chips) |
| 1/4 cup shredded | Mexican cheese blend (or vegan cheese) |
| 2 tbsp | Salsa, ready-to-serve (no sugar added, organic) |
| 1 tsp | Hot sauce (optional) |
| 1 tsp | Cilantro (coriander) (freshly chopped. Optional) |
| 2 tbsp | Sour cream, light |
Spray or coat skillet with olive or coconut oil.
Cook eggs to desired doneness (over-easy, sunny-side up, etc.); turn off heat.
Sprinkle cheese (if using) evenly over eggs, and cover pan to let cheese melt.
Divide the chips onto 2 plates, and place cooked eggs on top.
Top with salsa, sour cream, hot sauce, and cilantro, as desired.
Olay!
| Grain | 0.9 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.6 |
| Vegetables | 0.2 |
