Ingredients
| (6-inch) corn tortillas, warmed |
5
|
| Large eggs |
4
|
| Low-fat, no-sodium cottage cheese |
1/2 cup
|
| Ground cumin |
1/2 tsp
|
| Canned low-sodium black beans, drained and rinsed |
1 cup
|
| Canned green chiles |
1/4 cup
|
| Baby spinach, packed |
1 cup
|
| Shredded, reduced-fat, sharp cheddar cheese |
1/4 cup
|
| Prepared pico de gallo |
1 cup
|
Directions
- PREHEAT the oven to 350°F. Thoroughly COAT a 9-inch pie plate with non-stick cooking spray. LINE the plate with tortillas, overlapping them to cover the bottom and sides.
- WHISK the eggs, cottage cheese, and cumin together in a large bowl. STIR in the black beans, green chiles, and spinach. POUR mixture into prepared pie plate and COVER with cheese.
- BAKE until eggs are set and cheese is melted, about 20 minutes. LET COOL, then SLICE and GARNISH with pico de gallo.
NOTE: The USDA recommends cooking eggs dishes to 160°F.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
270
|
| Total Fat |
7.5 g
|
| Saturated Fat |
3.0 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
1.5 g
|
| Monounsaturated Fat |
2.5 g
|
| Cholesterol |
190 mg
|
| Sodium |
560 mg
|
| Carbohydrates |
33 g
|
| Fiber |
5 g
|
| Sugar |
5 g
|
| Added Sugars |
0 g
|
| Protein |
18 g
|