This is the low fat Mexican Frittata: Another version of this delicious low fat Italian dish. You can have it with a green salad, and you've got a great brunch
Fat: 5 g
WW: 3 Points
2 teaspoons olive oil
2 corn tortillas (6" diameter), day old, torn into small pieces
1/2 cup finely chopped onion
1 medium jalapeņo chili, seeded and finely chopped
1 small tomato, peeled, seeded and chopped
4 large egg whites
A pinch of salt
In medium skillet, heat the oil, and add the tortilla pieces.
Cook over medium heat, and stir often for about 5 minutes till lightly browned and crisp.
Add the onion, jalapeņo chili, and tomato stirring frequently for another 8 minutes, until the veggies go tender.
Stir the egg whites into the tortilla mixture.
Sprinkle the salt.
Reduce the heat to medium and cook, shaking the pan vigorously once in a while to keep the frittata from sticking.
Wait till the egg white mixture is almost set.
Transfer the low fat Mexican frittata back to skillet, bottom side up, and cook for 1 minute or till it goes firm.
Then, remove from the heat, and cut the frittata in half.