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Tortilla Breakfast Pizza
Preheat oven to 450°F. Spray the top of each corn tortilla with a 1 second sprays of Pam. Place tortillas, sprayed side up, on a large baking sheet and bake until starting to brown, about 4-5 minutes. Remove from the oven. In a large nonstick skillet, heat 1 spray of Pam over medium heat. Add spinach, and cook until wilted, 1 to 2 minutes. Spread 1 Tbsp tomato paste on each tortilla or if usin. . .
Prep Time: 00:00
Cook Time: 00:00
1 palm olive oil spray ( second sprays each)
4 ounces packed spinach (4 cups)
2 corn tortillas (6- inch white or yellow) 90 cal.
2 large plum tomatoes (thinly sliced) or 2 tbsp tomato paste (20g sodium total)
2 large egg whites with 1 yolk
1/4 tsp sea salt
1/4 tsp ground black pepper (fresh)
1/2 ounces reduced-fat feta cheese(crumbled)
1Preheat oven to 450°F.
2Spray the top of each corn tortilla with a 1 second sprays of Pam. Place tortillas, sprayed side up, on a large baking sheet and bake until starting to brown, about 4-5 minutes. Remove from the oven.
3In a large nonstick skillet, heat 1 spray of Pam over medium heat. Add spinach, and cook until wilted, 1 to 2 minutes.
4Spread 1 Tbsp tomato paste on each tortilla or if using tomatoes divide tomatoes and spinach evenly around tortillas edges, leaving an empty space in the center of each for an egg. Crack 1 egg white into the center of each tortilla, divide the yolk between the two eggs or you can just use the yolk on one egg. Sprinkle with sea salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with feta cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.
Calories: 256 | Total Fat: 10g | Carb: 22g | Protein: 18g | Fiber: 6g | Sodium 522mg
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