- 1
- 12 mins
Ingredients
- 3 tablespoons greek yogurt
- Pinch of ground cumin
- juice of 1 key lime or equivalent regular lime
- Maldon salt
- 1 teaspoon extra-virgin olive oil
- 1 jalapeno, seeded and thinly sliced (I used half the first time, it could take a whole)
- 2 large eggs
- 1 corn tortilla
- 3 tablespoons light Tex-Mex cheese blend (20 grams)
- Chopped cilantro, for garnish
Preparation
Step 1
In a small bowl, mix the yogurt with the cumin and lime juice and season with salt and set aside.
In a medium non-stick skillet, heat the olive oil. Add the jalapeno and a pinch of salt and saute for a minute or two just to soften. Push to the side and add the tortilla. Cook until the tortilla is golden on the bottom, about 2 minutes, then turn over. Top with the jalapeno pieces then add the eggs and season with salt and pepper. Cover and continue to cook over moderate heat until set. Sprinkle on the cheese and cover for another minute, just to melt. Slide the tortilla onto a plate. Top with the cumin yogurt and freshly chopped cilantro, if desired.
Calories 392.4
Total Fat 23.4 g
Saturated Fat 7.9 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 8.1 g
Cholesterol 557.5 mg
Sodium 464.2 mg
Potassium 209.1 mg
Total Carbohydrate 19.6 g
Dietary Fiber 1.6 g
Sugars 1.8 g
Protein 28.2 g