Huevos Rancheros Egg White Stacks

An egg white omelette gets a new personality when combined with irresistible Mexican flavours.

nutritional info

Nutritional Information

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4	small whole wheat or corn flour tortillas
2 cup / 500 g	Naturegg Simply Egg Whites, well shaken
1/2 tsp / 2 ml	each chili powder and pepper
1/2 cup / 125 ml	canned refried beans
3/4 cup / 175 ml	shredded cheddar cheese
1/2 cup / 125 ml	salsa (approx.)
1 cup / 250 ml	shredded iceberg lettuce
	Sour cream (optional)
	Chopped green onions (optional)

Preheat the oven to 350°F (180°C). Place the tortillas on a baking sheet and toast for 15 minutes or until golden and crisp. Reserve on the sheet.
Meanwhile, whisk the egg whites with the chili powder and pepper until combined. Spray a small nonstick skillet with cooking spray; set over medium heat. Pour about 1/2 cup (125 mL) of the egg white mixture into the skillet. Cover and cook, without turning, for 3 minutes or until set.
Loosen the edges using a rubber spatula and slide onto a plate; reserve, covered. Re-spray the skillet and repeat with remaining egg white mixture (stir the mixture between omelettes to re-distribute the seasonings).
Gently spread each toasted tortilla with an equal amount of refried beans. Top with an omelette; sprinkle with cheese and spoon over some salsa. Return the tortillas to oven. Bake for 5 minutes or until cheese is melted. Transfer to serving plates. Top with shredded lettuce and additional salsa to taste.
Garnish with sour cream and green onions (if using).

Additional garnishes can include diced tomato, red pepper, cooked corn, chopped avocado and/or chopped cilantro.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.