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Blanco Huevos Rancheros
15 min cook time
2servings
Recipe by
Jackie Newgent, RDN, CDN
Source
All Natural Diabetes Cookbook, 2nd edition
Photo by
Tara Donne Photography
How to Make Blanco Huevos Rancheros
Try this meatless meal for breakfast, lunch, or dinner!
15 min cook time
2servings
2 topped tortillas
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Step-By-Step Instructions:
- Preheat the oven to 475 degrees F. Lightly coat both sides of the corn tortillas with natural butter-flavored cooking spray and place on a baking sheet. Bake 4 minutes per side or until crisp and lightly browned. Remove from the oven and let cool on the baking sheet.
- Meanwhile, place a large nonstick skillet over medium heat. Add the egg whites and scramble for 5 minutes or until done. Immediately stir in salt, pepper, and cheese.
- Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro.
Nutrition facts
2 Servings
-
Serving Size
2 topped tortillas
- Amount per serving Calories 300
-
Total Fat
10g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 560mg
-
Total Carbohydrate
30g
- Dietary Fiber 5g
- Total Sugars 3g
- Added Sugars 0g
- Protein 21g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
plain fat-free Greek yogurt or organic low-fat sour cream
1/4 cup
tomatillo sauce (commercially made (salsa verde))
1/4 cup
Hass avocado (peeled and diced (about 1/2 cup))
1/2
black pepper (freshly ground, to taste)
1/4 tsp
sea salt (or to taste)
1/8 tsp
pepper Jack (shredded)
3 tbsp
egg whites (large, or 1 cup 100% egg white substitute)
8
corn tortillas (5-inch)
4
small jalapeno pepper (minced, without seeds)
1
cilantro (fresh, chopped)
1 tbsp
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