4 small eggs
2 tablesoons of low fat milk
1 zucchini, grated
3 corn tortillas cut up in small pieces
1-2 green onions, chopped
In a medium bowl, mix eggs, milk, zucchini, green onions, salt and pepper.
Add canola oil to a nonstick pan over medium heat. Toast tortillas until crisp (Or bake chips in oven at 350 for 10-15 minutes until light brown.)
Add the egg mixture to tortilla chips in the nonstick pan and cook thoroughly about 5-8 minutes.
Serve with tomatoes or your own fresh salsa, if desired.
Number of Servings: 4Recipe submitted by SparkPeople user SUZYQ68.