Lunch: Blanco Huevos Rancheros

Blanco Huevos Rancheros, Feb 2014

Ingredients

4 (5-inch) corn tortillas
8 large egg whites or 1 cup 100% egg white substitute
1/8 teaspoon sea salt, or to taste
¼ teaspoon freshly ground white or black pepper, to taste
3 tablespoons shredded pepper Jack cheese
½ Hass avocado, peeled and diced (about ½ cup)
¼ cup commercially made tomatillo sauce (salsa verde), or see recipe, page 72
¼ cup plain fat-free Greek yogurt or organic low-fat sour cream
1 small jalapeno pepper without seeds, minced
1 tablespoon chopped fresh cilantro

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. 

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