Ingredients

• 4 corn tortillas, cut into 1-by-2-inch strips
• 2 large eggs
• 4 large egg whites
• 2 tablespoon prepared tomato salsa
• 1 teaspoon canola oil
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded and minced
• 1/4 cup finely diced chorizo, (see Note)
• 1 medium tomato, diced
• 1/4 cup shredded reduced-fat Cheddar cheese

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Cooking Directions

Step 1

Preheat oven to 400°F. Place tortilla strips on a baking sheet and bake until lightly crisped, about 5 minutes.

Step 2

Whisk eggs, egg whites and salsa in a medium bowl. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno, chorizo and the toasted tortillas; cook, stirring frequently, until the onion is softened, 2 to 3 minutes. Add the egg mixture, reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, about 2 minutes. Add tomato and cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in cheese.