4 egg whites
salt and black pepper, to taste
1/2 teaspoon extra-virgin olive oil
4 whole wheat tortillas
1/2 cup reduced fat shredded cheddar cheese
fat free or low fat sour cream (optional)
For the Salsa Verde:
1 (13-ounce) can tomatillos (or 6 medium tomatillos, or plum tomatoes cut into quarters)
1 small jalapeno, chopped
1/2 cup loosely packed cilantro leaves
juice 1/2 lime
1/8 cup water
1/4 teaspoon coarse salt
Whisk the eggs and egg whites together well and then season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat. Add the eggs and let them cook for 1-2 minutes (or until just barely set.) Using a spatula, gently stir until eggs are just cooked.
For the salsa: Place all ingredients in food processor or blender and pulse until smooth. You may need to add up to additional 1/8 cup water to thin the sauce to your desired consistency.
Heat tortillas for about 30-45 seconds in the microwave. Distribute the scrambled eggs evenly among tortillas and top with the salsa, cheese, and sour cream.
Makes 4 Servings. Per Serving: 311 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 0 g added sugar, 20 g protein, 112 mg sodium, 52 mg cholesterol