Skillet Vegetable Chilaquiles
Ingredients
- 4 almond flour tortillas
- 1½ cups fresh salsa
- ¼ cup low-sodium chicken broth
- 1 zucchini, coarsely chopped
- 1½ tsp olive oil, divided
- 3 large eggs
- ¼ cup crumbled cotija cheese (or use feta)
- 2 Tbsp chopped fresh cilantro
- 1 small avocado, sliced
Instructions
- Preheat oven to 400°F. Arrange tortillas in a single layer on a baking sheet lined with parchment paper. Coat tortilla tops with cooking spray. Bake 8 minutes or until crisp. Slightly cool; break into 2-inch pieces.
- Meanwhile, bring salsa, broth, and zucchini to a boil in a large skillet over medium-high heat. Reduce heat, and simmer 10 minutes or until zucchini is tender. Gently stir tortillas into salsa mixture; cook until thoroughly heated.
- Heat ½ tsp oil in a nonstick skillet over medium heat; crack 1 egg into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness. Repeat procedure with remaining oil and eggs.
- Divide salsa mixture among 3 shallow bowls; top with eggs, cheese, cilantro, and avocado.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
369
|
369
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 14 | 14 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 718 | 718 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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