2 tbsp. olive oil
4 eggs
4 corn tortillas
1/2 c. picante sauce

Coat the bottom of a large skillet with the olive oil; heat. Place tortilla in the hot olive oil for 10-20 seconds per side. Remove and place on a paper towel to drain excess oil. Place the tortilla on a plate. Fry the egg in olive oil to desired doneness; place on tortilla. Spoon on picante sauce and enjoy. Serves 4.

Per Serving: Cal 203; Pro 6.4 gm; CHO 9.75 gm; Fat 15 gm; Chol 272 mg; Sodium 389 mg.

Diabetic Exchanges: Meat - 1; bread - 1/2; fat -2.