Ingredients
- 2 plain gluten-free tortillas
- 2 teaspoon olive oil plus additional for greasing the pan
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 2 large eggs
- 1-2 tablespoon water optional for fluffier eggs
- 2 strips turkey bacon
- 1/4 cup + 2 tablespoons reduced-fat cheddar cheese, grated
- 1 tablespoon nonfat plain Greek yogurt
- 1 1/2 tablespoons salsa
- 1 small tomato diced
- 1/2 small avocado diced
- Green onions sliced, for garnish
- Cilantro chopped, for garnish
Instructions
- Preheat your oven to 375°F and grease a baking sheet with some oil.
- Cut each tortilla into 6 triangles and place them onto the baking sheet. Brush half of the olive oil on top of each of the tortilla triangles.
- In a small bowl, mix together the cumin, paprika, and chili powder. Divide the spice mixture between each tortilla, sprinkling it over each triangle and then rubbing it into each piece so they're evenly coated. Sprinkle with salt and pepper
- Bake the tortillas until they just begin to crisp up and turn golden brown, about 7-8 minutes. Flip the tortillas, rub with the remaining olive oil, sprinkle with salt and pepper, and bake until totally crispy, about 4-5 minutes.
- While the tortillas cook, grease two medium pans with olive oil and set over medium heat.
- In a small bowl, whisk together the eggs with the water and a sprinkle of salt and pepper. Place into one of the heated pans and cook, stirring frequently until pale yellow and fluffy. Place the turkey bacon into the other pan and cook until golden brown and crispy, about 2-3 minutes per side.
- Once cooked, place the eggs and bacon onto a chopping board and chop into small pieces.
- Sprinkle the chopped eggs evenly over both cooked tortilla chips, then divide the grated cheddar cheese on top of them. Place back into the oven and cook until the cheese is melted, about 2-3 minutes.
- In a small bowl, stir together the Greek yogurt and salsa, set aside.
- Once the cheese is melted, divide the diced tomato and avocado between them and drizzle the Greek yogurt sauce all over.
- Garnish with green onion and cilantro and enjoy.
