Ingredients
- 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
Directions
- Mix the egg whites in a small bowl with the garlic powder, sea salt, and pepper (set aside for now)
- Evenly spread the sun-dried tomato paste on one side of each tortilla
- Sauté half the mushrooms, onions, scallions, and tomatoes in the half of the butter, oregano, and basil.
- Pour in half of the egg whites so they coat the bottom of the skillet.
- Sprinkle on half of the cheese.
- Place the sun-dried-tomato-paste-covered side of the corn tortilla down on top of the egg mixture.
- After 30 seconds, flip the whole sauté so the other side of the tortilla toasts and browns.
- After no more than a minute, remove the whole sauté, including the tortilla, to a plate and allow to cool.
- Repeat steps 1 through 6, with the remaining ingredients, for the second corn tortilla.
Servings: 2