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
Mexican Skillet Egg Casserole

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:

  1. 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.
  2. Top with the remaining ingredient in the order given. Cover and cook over medium-low heat 2–3 minutes or until cheese melts.
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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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