Easy Chilaquiles with Greek Salsa & Avocado
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!
Servings: 1 serving
Calories: 305kcal
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
*Limit sliced avocado to 1/8 serving for low FODMAP version.
Nutrition
Calories: 305kcal | Carbohydrates: 24g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 911mg | Potassium: 689mg | Fiber: 7g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 7.3mg | Calcium: 81mg | Iron: 1.8mg