These Easy Chilaquiles with Greek Salsa and Avocado are the perfect breakfast for one! Nourishing, and SO delicious, they’re gluten free, vegetarian, and low FODMAP. Enjoy!
Hi There Friends! What’s been going on in your life lately?
Besides eating these easy chilaquiles with greek salsa and avocado, I’ve been walking the puppy, creating gluten free recipes for verywell, playing with the puppy, chauffeuring my kids around town, taking the puppy to the dog park, cooking meals for my family, feeding the puppy, doing never ending piles of laundry, and cleaning up the mess left by the puppy {i.e. chewed up paper, de-stuffed animals, chewed up ties, etc}.
In other words, my life lately has been all things related to food, kids, chores, and THE PUPPY!
Look how big my little guy Kai has gotten! He’s almost 9 months old now, and although he looks like he’s all grown up on the outside, on the inside he is pure, sweet, MISCHIEVOUS puppy!
Thank goodness for SIMPLE meals like these Easy Chilaquiles with Greek Salsa & Avocado, along with 3 other easy gluten free recipes I recently developed for verywell.com. The beauty of these recipes is that you can enjoy leftovers for quick lunch {I ate the Zesty Citrus, Kale, and Quinoa Salad for lunch 3 days in a row}, and you can make a big old batch of my Greek Salsa and put on {almost!} everything you eat.
Just don’t put it on the Wild Blueberry and Orange Scones I’m also sharing with you today. OK?
Let’s eat!
P.S. I told you this guy was a handful…
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Easy Chilaquiles with Greek Salsa & Avocado
Ingredients
- 1 corn tortilla
- 2 teaspoons extra virgin olive oil, divided
- 1 large egg
- 1/2 cup Greek Salsa
- 1/4 avocado, sliced*
Instructions
- Spread 1 teaspoon of the olive oil on a corn tortilla, and cut it into 4 triangles. Heat a pan on medium heat, add tortilla triangle to pan, and cook for 2 1/2 minutes. Turn over, and cook for an additional 2 1/2 minutes, or until lightly browned and crispy. Remove from pan, and place on a serving plate.
- Add remaining olive oil to pan, crack egg gently into pan, reduce heat to low, and cook until egg white is firm. Carefully flip egg over with a spatula, and cook until desired doneness.
- Place egg on top of tortilla chips, top with ~ 1/2 cup or more Greek salsa, and top off with sliced avocado. Enjoy while warm.
Notes
Nutrition
3 More Easy Gluten Free Recipes You’ll Love
Wild Blueberry Orange Scones {Gluten Free, Vegetarian, Grain Free, Low FODMAP}
Get the recipe here –> Wild Blueberry Orange Scones at verywell.com.
Zesty Citrus, Kale, and Quinoa Salad {Gluten Free, Vegetarian, Low FODAMP option}
Get the recipe here–> Zesty Citrus, Kale, and Quinoa Salad at verywell.com
Sheet Pan Chicken & Potatoes with Fresh Greek Salsa {Gluten Free, Grain Free, Low FODMAP option}
Get the recipe here–> Sheet Pan Chicken & Potatoes w/ Fresh Greek Salsa at verywell.com
Let’s chat!
What’s been keeping you busy lately? Which of these recipes do you most want to try? Have you ever had a puppy? Any tips on dealing with a crazy spirited puppy? Please share!!!
If you enjoyed this post & recipe I’d love for you to share it! Thanks so much for your support in helping me spread the word that healthy IS delicious!
Hi There! I’m EA, a registered dietitian nutritionist (RDN) in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets. Learn more about my nutrition philosophy and my nutrition coaching for digestive health, autoimmune disease, wellness nutrition, & vibrant aging. Sign up for my newsletter, or get in touch~I’d love to connect with you!
