2 teaspoons olive oil
1 cup diced zucchini (optional)
1/2 cup diced green bell pepper
1/4 teaspoon salt
1/4 teaspoon cumin
1 (14 ounce) can undrained diced tomatoes with mild green chilies
4 -8 corn tortillas
4 eggs
1/2 cup shredded cheddar cheese
4 tablespoons chopped fresh cilantro
Servings: US Metric
Directions:
1. Heat oil in non-stick skillet (lid needed) on medium heat.
2. Add zucchini and bell pepper and sauté 5 minutes or until golden brown.
3. Add in canned tomatoes, salt, and cumin.
4. Stir and heat through.
5. Meanwhile, heat up tortillas in microwave according to package
directions.
6. Break egg into small cup or bowl.
7. Slide egg on top of tomato mixture.
8. Repeat with remaining eggs.
9. Cover and cook until eggs are done, or break yolks when half
cooked, cover until done.
10. Sprinkle cheese over eggs, cover until melted.
11. Serve one egg and 1/2 cup tomato mixture on top of one or two tortillas.
12. Sprinkle 1 tablespoons cilantro on each serving.
Nutrition Info
Serving Size: 1 (240 g)
Servings Per Recipe: 4