Portions: 2 Serving size: 1 tortilla, 1 egg
2 to 3 tablespoons canola oil
2 corn tortillas
1/4 cup onion, chopped
1/4 cup bell peppers, chopped
- Heat 2 tablespoons oil in a skillet and crisp the tortillas for about a minute on each side or until they start to brown. Set aside on paper towels to drain.
In the same skillet, sauté the onion and bell pepper until soft. (Add additional oil if needed.) Remove from skillet.
- Heat remaining oil in the skillet and cook eggs over easy.
- Place one crisp tortilla on each plate and top with egg and sautéed vegetables.