Eggs and salsa on a toasted tortilla kick off the day with your morning java.
Photography: System Administrator
Source: Everyday Food, May 2006
- 1 large egg
- 1 large egg white
- Coarse salt and ground pepper
- 1 corn tortilla (6-inch)
- 1 teaspoon olive oil
- 1 scallion, thinly sliced
- 1 tablespoon prepared red salsa
- 1 tablespoon reduced-fat sour cream
In a small bowl, beat egg and egg white with 1/4 teaspoon salt and a pinch of pepper. Toast tortilla in toaster or oven. Set aside.
Heat oil and scallion in a small nonstick pan over medium. Cook scallion until soft, 1 minute. Add egg mixture; cook, stirring constantly with a heatproof rubber spatula or wooden spoon until set, 1 to 2 minutes.
Spoon egg mixture onto toasted tortilla, and top with salsa and sour cream. Fold tortilla over; serve immediately.