- 1/2 small red onion finely chopped
- 1/2 red bell pepper seeded, finely chopped
- 1/2 cup carrots grated
- 1/2 cup zucchinis grated
- 1/2 cup tomatoes finely chopped
- 1/4 cup green onions finely chopped
- 1 jalapeño finely chopped
- 2 extra-large eggs
- 3 egg whites
- 1/4 cup water
- dash of salt
- 1/8 teaspoon Ground black pepper
- 3 teaspoons canola oil divided
- 3 6-inch corn tortillas cut into 1-inch strips
- 2 tablespoons low-sodium salsa
Add color to every meal and snack, because adding even one serving of color in the form of fruits and vegetables each day is a great way to start building a healthier you. All forms (fresh, frozen, canned and dried) and all colors count!
Also, keep this dish healthy by using a teaspoon or two of oil plus a nonstick pan; it does wonders in terms of being a substitute for a traditional frying cooking method. But be careful not to use too large a pan for this recipe and others which call to sauté a small amount of vegetables; your veggies will be more prone to burning in a large pan.
This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
Sliced mushrooms, chopped asparagus, or even leftover roasted potatoes or sweet potatoes can all be used in this recipe. Serve with a side of black beans.