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1
Prepare pico de gallo. Mix diced tomato, jalapeno, 2 tbsp onion, cilantro, lime juice, and generous sprinkle of salt & pepper in a small bowl. Set aside.
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2
Prepare zucchini mixture. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add zucchini and 1/4 cup onion and saute (stirring frequently), uncovered, until onions soften and zucchini begins to brown, about 5 minutes. Sprinkle with salt & pepper and set aside in a small bowl.
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3
Prepare tortilla. In a toaster oven, bake tortilla at 425 degrees until it browns and crisps, almost to the point of burning. (If you don't have a toaster oven you can do this in a regular oven or crisp via stovetop in the large skillet over high heat, covered, turning over once.) Place tortilla on serving plate.
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4
Cook eggs. Spray large skillet with cooking spray or coat with an olive oil mister over high heat. Crack eggs over pan. When edges start to brown and crackle (about 1-2 minutes) gently flip eggs over, being careful not to break the yolk. Cook for another 2 minutes, and then set atop respective tortillas.
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5
Sprinkle 1 tbsp of cheese over the egg. Divide zucchini mixture evenly over two tortillas, and add another tbsp of cheese. Add beans to each tortilla along with a third tbsp of cheese. Top off tortillas with evenly divided pico de gallo, and garnish with last tablespoon of cheese. Serve with hot sauce, if desired. Buen Provecho!
