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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
This colorful breakfast looks like a tostada, but the base is made with egg substitutes rather than tortillas. It's a filling way to start your day and get a serving of veggies in.
5 min prep time
5 min cook time
4servings
1/4 recipe, about 1 ½ cups
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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
1/4 recipe, about 1 ½ cups
- Amount per serving Calories 160
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 470mg 20%
-
Total Carbohydrate
8g
3%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 13g
- Potassium 460mg 10%
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 (sliced, drained)
1 (2.25-ounce) can
tomato(es) (diced)
1/2 cup
avocado (ripe, peeled, pitted, and chopped)
1 med
fresh cilantro (chopped)
1/4 cup
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