• 4 egg whites
  • 3 tablespoons of garlic powder
  • ¼ cup of oregano
  • ½ cup of basil
  • ¼ cup of adobo
  • 2 large portobello mushrooms, diced
  • ½ cup of sliced olives
  • 1 large tomato diced (or 8 cherry tomatoes, halved)
  • ½ cup of shredded goat cheese (optional: use another cheese of your choice or none at all)
  • 2 sweet onions, sliced vertically (yellow or red is fine too)
  • 1 scallion, diced
  • 4 tablespoons of sun-dried tomato pause (regular tomato paste works too)
  • 2 corn tortillas (small- to medium-sized)
  • ½ reduced-fat butter
  • 1 tablespoon sea salt
  • 2 tablespoons pepper
  1. Mix the egg whites in a small bowl with the garlic powder, sea salt, and pepper (set aside for now)
  2. Evenly spread the sun-dried tomato paste on one side of each tortilla
  3. Sauté half the mushrooms, onions, scallions, and tomatoes in the half of the butter, oregano, and basil.
  4. Pour in half of the egg whites so they coat the bottom of the skillet.
  5. Sprinkle on half of the cheese.
  6. Place the sun-dried-tomato-paste-covered side of the corn tortilla down on top of the egg mixture.
  7. After 30 seconds, flip the whole sauté so the other side of the tortilla toasts and browns.
  8. After no more than a minute, remove the whole sauté, including the tortilla, to a plate and allow to cool.
  9. Repeat steps 1 through 6, with the remaining ingredients, for the second corn tortilla.
Servings: 2
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