Eggs with Corn Chips
2 corn tortillas, cut into square chips
2 egg whites
1 tomato, organic
1 serrano chile
1 Tbsp. canola oil
salt and pepper to taste
2. For the salsa, blend the tomato and serrano.
3. Beat the egg and egg whites, to mix.
4. Heat the oil in a non-stick skillet. Cook the eggs and chips. Set aside.
5. Cook the salsa. Pour over the eggs.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user CRAFTSFAN1.