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Spinach Chilaquiles   (Serves 1)

2 eggs (or 1 egg + 1 egg white)

1 ½ cups spinach, chopped into strips

1 small onion, thinly sliced

½ cup salsa, jarred or fresh, fat-free, as spicy as you like

3 small 6” corn tortillas, fresh (meaning, no fried stuff, please. We’re trying to keep it healthy, yes?), and cut into strips or triangles

olive or canola oil

non-fat Greek yogurt for topping

cilantro, optional

diced avocado, optional

hot sauce, always a good idea, unless you don’t like spicy

In a non-stick pan, sauté the onion in a tsp of oil over medium heat (you can also use Pam). I dig onions, and not moderately, so if you feel it’s too much, cut back. Coward. Anyhoo, as soon as your onion starts to sweat, add your raw tortilla strips and toss with the onion. Cook for a minute, stirring occasionally to help the tortilla absorb the moisture a bit, then add the chopped spinach and cover. Cook another 1-2 minutes, stirring occasionally until spinach is wilted and tortillas are softened. While that’s cooking, crack your two eggs into a small bowl (or one egg +one white if you’re watching WW points or cholesterol), and whisk them with a bit of salt and pepper. Add eggs to the pan, giving it a quick stir, and cook, lid off, stirring a bit as eggs start to scramble. When eggs are almost fully cooked, add about ¼ to ½ cup salsa, stir to distribute, and cook another minute or two until mixture has dried out a bit and is heated through. Yes, it’s kinda messy looking, but it tastes awesome. Put it on a plate, top with a dollop or two of Greek yogurt, and yeah, sure, you could put cheese on, but I swear you won’t miss it.  This dish is gonna fill you up and keep you satisfied for a long, long time. Loads of protein between the eggs and yogurt, and heck you got spinach, onion and salsa going—that’s about 3-4 servings of veggies right there. Like cilantro? Sprinkle some on top. Fresh avocado diced on top? Now we’re talking healthy fats.