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Mexican Skillet Egg Casserole
5 min prep time
5 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
The 2-Step Diabetes Cookbook
Photo by
Renee Comet
How to Make Mexican Skillet Egg Casserole
5 min prep time
5 min cook time
4servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
- Heat the oil in a medium nonstick skillet over medium heat. Add the eggs, cook 1 minute, and gently stir until just set (Note: eggs will still be very wet). Remove from heat.
- Top with the remaining ingredient in the order given. Cover and cook over medium-low heat 2–3 minutes or until cheese melts.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 160
-
Total Fat
9g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 355mg
-
Total Carbohydrate
9g
- Dietary Fiber 4g
- Total Sugars 2g
- Added Sugars 0g
- Protein 13g
- Potassium 410mg
- Phosphorous 90mg
Ingredients
canola oil
1 tsp
egg substitute
1 1/2 cup
canned green chiles (4.5 oz, chopped, drained)
1 can
cheddar cheese (shredded, reduced-fat, sharp)
1/3 cup
black olives (2.25 oz, sliced, drained)
1 can
tomato(es) (diced)
1/2 cup
ripe medium avocado (peeled, pitted, and chopped)
1
fresh cilantro (chopped)
1/4 cup
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