Ingredients:

• 6 low-calorie tortillas, cut into triangles

• 1 tsp olive oil spray (for air frying)

• 1 lb tomatillos, husked and rinsed

• 1-2 fresh jalapeños (adjust based on spice preference)

• 2 garlic cloves

• ¼ cup fresh cilantro, chopped (plus more for garnish)

• Juice of 1 lime

• 1 cup egg whites (or about 8 large egg whites)

• ½ tsp salt (divided)

• ½ tsp black pepper

• Optional toppings: diced avocado, crumbled queso fresco, Greek yogurt, or sliced red onions

Instructions:

1. Make the Tortilla Chips:

1. Preheat your air fryer to 375°F (190°C).

2. Lightly spray the tortilla triangles with olive oil spray and sprinkle with a pinch of salt.

3. Arrange them in a single layer in the air fryer basket (cook in batches if needed).

4. Air fry for 5-7 minutes, shaking the basket halfway through, until golden and crispy.

2. Prepare the Salsa Verde:

1. On a pan, roast tomatillos and jalapeños for about 5 minutes or until softened.

2. Transfer to a blender. Add garlic, cilantro, lime juice, and ¼ tsp salt. Blend until smooth. Adjust seasoning to taste.

3. Cook the Egg Whites:

1. Heat a non-stick skillet over medium heat and spray lightly with olive oil spray.

2. Add egg whites, season with a pinch of salt and pepper, and cook until set, stirring occasionally for soft, scrambled texture.

4. Assemble the Chilaquiles:

1. In the same skillet, pour the salsa verde and heat it for 2-3 minutes.

2. Add the air-fried tortilla chips to the skillet, gently tossing to coat them in the salsa.

3. Serve immediately, topped with scrambled egg whites and garnished with cilantro.