2 Servings 12 min Cook
1/2 Tsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
1 Medium whole (2-3/5" dia) Tomatoes
1 Tbsp Pace Diced Green Chilies
1 Tbsp, whole Cumin
1 Dash Salt
1 Dash Pepper
2 Tortilla Tortillas
2 Extra large Egg
1/4 Cup shredded Lettuce
1/4 Cup, shredded Cheddar Cheese
0 Grams Fresh Cilantro
Heat oil in a small pan.
Add onions and cook one minute, add tomatoes, chilies, cumin, salt, and pepper and cook another few minutes.
Set aside and keep warm.
In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside.
Set aside.
In the same pan, lightly spray more oil and add eggs, salt and pepper.
Cover and cook until sunny-side up or to your liking.
To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
