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Green Vegetable Egg "Tortilla"
10 min prep time
15 min cook time
4servings
Recipe by
Ronaldo Linares
Source
Sabores de Cuba
Photo by
Kelly Campbell Photography
How to Make Green Vegetable Egg "Tortilla"
Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop. The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy, diabetes-friendly breakfast like this one. Have a great day!
This recipe from Sabores de Cuba, by Ronaldo Linares. To order directly from the American Diabetes Association, click here.
10 min prep time
15 min cook time
4servings
1/4 of the tortilla
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Step-By-Step Instructions:
- Preheat oven to 350°F.
- To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices.
- Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes.
- Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out.
- Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through.
- Remove from oven and let it rest on the stovetop for 1-2 minutes so eggs settle and don’t fall apart when serving. Enjoy!
Nutrition facts
4 Servings
-
Serving Size
1/4 of the tortilla
- Amount per serving Calories 100
-
Total Fat
5g
- Saturated Fat 2g
- Cholesterol 185mg
- Sodium 340mg
-
Total Carbohydrate
7g
- Dietary Fiber 1g
- Total Sugars 3g
- Protein 9g
- Potassium 350mg
- Phosphorous 165mg
Ingredients
green onion (finely sliced)
2 stalks
broccoli (finely sliced (about 1 cup))
2
roma (plum) tomatoes (washed and cubed)
1/2 cup
spinach (washed and thinly sliced)
1 cup
Kosher Salt
1/2 tsp
garlic powder
1 tsp
dried oregano (dried)
1 tsp
black pepper (cracked)
1/4 tsp
smoked paprika
1/2 tsp
eggs (whisked)
4
milk (fat-free)
1/2 cup
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