Eggs and Salsa

Ingredients:

•1/2 cup chopped cilantro

•1 cup finely chopped large tomato

•1/4 cup minced red bell pepper

•1/4 cup minced red onion

•2 tbsp freshly squeezed lime juice

•2 corn or low-carb tortillas (50 calories)

•1 whole free-range egg

•2 egg whites

•Sea salt and pepper, to taste

Instructions:

1.Preheat oven to 250°F.

2.Toss vegetables with lime juice in a medium-sized mixing bowl. Place in refrigerator to allow flavors to meld.

3.In a small bowl, whisk eggs. Heat a small skillet on medium heat.

4.Place tortillas in the oven to warm.

5.Add eggs to skillet, cook for about 1 minute, then add ¼ cup salsa and scramble with the eggs. Place half the egg and salsa mixture in each tortilla. Serve.