NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 small corn tortillas

0.5 cup tomato puree

0.25 cup water

0 tsp extra virgin olive oil

0.13 whole avocado

1 oz queso fresco

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small saucepan over medium heat, combine the tomato puree, water, garlic powder, and onion powder to create the sauce.

• 2

  Simmer the sauce for 5-7 minutes until slightly thickened, then reduce heat to low to keep warm.

• 3

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 4

  Heat the olive oil in a non-stick skillet over medium-low heat and add the egg mixture.

• 5

  Scramble the eggs gently, stirring frequently until they are just set and fluffy, then remove from heat.

• 6

  Warm the corn tortillas in a separate dry pan for 30 seconds per side until soft and pliable.

• 7

  Using tongs, dip each tortilla into the warm tomato sauce until fully coated, then lay them flat on a serving plate.

• 8

  Place half of the scrambled eggs in the center of each tortilla, fold them over, and pour any remaining sauce over the top.

• 9

  Garnish the entomatadas with crumbled queso fresco, sliced avocado, and fresh cilantro before serving.