Ingredients
4 large egg whites
Coarse salt and ground pepper
1 teaspoon vegetable oil, such as safflower
2 corn tortillas (6-inch)
1/4 cup store-bought salsa
1/4 avocado, diced
2 scallions, thinly sliced
2 teaspoons fresh lime juice
Chopped fresh cilantro
Preparation
In a bowl, whisk together egg whites and 2 tablespoons water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a heatproof rubber spatula, just until set, 2 to 3 minutes.
Wrap stacked tortillas in a damp paper towel; microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado, and scallions. Sprinkle with lime juice, and if desired, top with cilantro; fold and serve.
