By Brittanie Peterson
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the 4 pieces of corn tortilla chips or toasted tortillas into the skillet and cook until they are slightly crispy, about 2 minutes each side. If using pre-made chips, just warm them up.
Pour 1 cup of salsa verde over the tortilla chips and gently stir to coat all the chips evenly. Let them simmer in the salsa for about 4-5 minutes until the chips are softened but not soggy.
While the chips are simmering, in a separate bowl, crack 2 large eggs, season with salt and pepper, and whisk until well combined.
In a separate non-stick pan, scramble the eggs by cooking them over medium heat, stirring constantly until they are just set. This should take about 3-5 minutes.
Once the eggs are done, distribute them evenly over the salsa-coated tortilla chips in the skillet. Gently mix them together.
Sprinkle 1/4 cup of queso fresco or shredded cheese over the top of the eggs and chips.
Top with 1/4 cup chopped cilantro and thin slices of 1/4 avocado. Serve immediately.
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This Breakfast Mexican Vegetarian recipe is ready in 20 minutes and features corn tortilla chips or toasted tortillas, salsa verde, large eggs and other delicious ingredients. Contains 450 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the 4 pieces of corn tortilla chips or toasted tortillas into the skillet and cook until they are slightly crispy, about 2 minutes each side. If using pre-made chips, just warm them up.
Pour 1 cup of salsa verde over the tortilla chips and gently stir to coat all the chips evenly. Let them simmer in the salsa for about 4-5 minutes until the chips are softened but not soggy.
While the chips are simmering, in a separate bowl, crack 2 large eggs, season with salt and pepper, and whisk until well combined.
In a separate non-stick pan, scramble the eggs by cooking them over medium heat, stirring constantly until they are just set. This should take about 3-5 minutes.
Once the eggs are done, distribute them evenly over the salsa-coated tortilla chips in the skillet. Gently mix them together.
Sprinkle 1/4 cup of queso fresco or shredded cheese over the top of the eggs and chips.
Top with 1/4 cup chopped cilantro and thin slices of 1/4 avocado. Serve immediately.
Calories per Serving: 450
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