4 large egg whites
2 large eggs
1/4 tsp freshly ground black pepper
dash of salt, optional
2 (6-inch size) corn tortillas, cut in half and then into strips
1/4 cup chopped fresh baby spinach
2 tbsp shredded reduced-fat cheddar cheese
1/4 cup low-sugar salsa
Whisk the egg whites, eggs, pepper and salt, if using, together in a large bowl. Stir in the tortilla strips, spinach, and cheese.
Heat a large nonstick skillet that is coated with cooking spray over medium to medium-high heat. Cook egg mixture, stirring, until mixture is thickened and dry.
Divide mixture onto 2 serving plates and top with the salsa.
Yield: 2 servings
Per serving: 195 calories, 16 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 1 starch
1/4 tsp freshly ground black pepper
dash of salt, optional
2 (6-inch size) corn tortillas, cut in half and then into strips
1/4 cup chopped fresh baby spinach
2 tbsp shredded reduced-fat cheddar cheese
1/4 cup low-sugar salsa
Whisk the egg whites, eggs, pepper and salt, if using, together in a large bowl. Stir in the tortilla strips, spinach, and cheese.
Heat a large nonstick skillet that is coated with cooking spray over medium to medium-high heat. Cook egg mixture, stirring, until mixture is thickened and dry.
Divide mixture onto 2 serving plates and top with the salsa.
Yield: 2 servings
Per serving: 195 calories, 16 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 1 starch
Note: File Photo
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