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Huevos Rancheros with Pico de Gallo rECIPE

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Huevos Rancheros with Pico de Gallo rECIPE

Prep Time: Cook Time:


  • Ready-to-bake corn tortillas | 4.00 tortilla
  • Palm kernel oil | 0.50 tablespoon
  • Cooking spray | 1.00 spray , about 1/3 second 1 NLEA serving
  • Fat free liquid egg substitute | 1.50 cup
  • Pico de gallo | 2.00 cup
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 148.34 mg

Fat per serving: 2.44 g

Saturated fat per serving: 1.51 g

Protein per serving: 9.92 g

Sodium per serving: 781.32 mg


  1. Preheat oven to 450°F.
  2. Lightly brush tortillas with oil on both sides and place on a baking sheet.
  3. Bake for 5 to 10 minutes or until tortillas are crisp on the edges and starting to brown.
  4. Remove from the oven and set aside.
  5. Spray a large skillet with nonstick cooking spray as your requirement.
  6. Pour egg substitute into skillet.
  7. Cook over medium heat for 2 to 3 minutes until eggs are cooked through.
  8. Place an equal amount of eggs on each tortilla and top each.
  9. Place under the broiler for about 2 minutes.
  10. Spoon ½ cup Pico de Gallo on each tortilla and top with ground black pepper.
  11. Serve warm.

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