Diabetic Recipe of the Week: Mexicali Breakfast Eggs

Makes: 4
Cooking Time: 14 minutes
Ingredients
4 small (6 inch) whole-wheat tortillas
2 tsp. canola oil
1/2 cup diced onion
3 garlic cloves, minced
2 scallions, minced
1/2 cup sliced red pepper
1 Tbsp. seeded and diced jalapeno pepper (optional, not included in nutritional analysis)
1/2 tsp. cumin
7 egg whites
3 whole eggs
1/3 cup fat-free milk
1/4 tsp. dried oregano
Salt and pepper
Garnish
1/2 cup mild or hot salsa
1/4 cup nonfat Greek yogurt (optional, not included in nutritional analysis)
Preparation
1. Preheat the oven to 400 degrees. Wrap the tortillas in foil and place them on a baking sheet in the oven to warm while you prepare the eggs.
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and saute for 3 minutes. Add in the scallions and red pepper and saute for 3 minutes. Add in the jalapeno peppers and cumin and saute for 1 minute.
3. Whip together the egg whites, eggs, milk, oregano, salt, and pepper. Pour over the vegetable mixture and lightly scramble the eggs until desired doneness.
4. To serve, divide the egg mixture among the hot tortillas and roll into cones. Serve with salsa and a dollop of Greek yogurt if desired.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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