Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat a medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add egg to hot skillet; sprinkle with seasoning blend. Cook over medium heat, without stirring, until egg begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg so that the uncooked portion flows underneath. Continue cooking over medium heat for 30 to 60 seconds or until egg is cooked through but is still glossy and moist.

  • Immediately spoon cooked egg onto one side of the tortilla. Top with cheese, beans and the 2 tablespoons pico de gallo. Fold tortilla over filling to cover; press gently.

  • Wipe out the same skillet with a paper towel. Coat skillet with cooking spray. Preheat skillet over medium heat. Cook filled tortilla in hot skillet about 2 minutes or until tortilla is browned and filling is heated through, turning once. If desired, top with additional pico de gallo.

Nutrition Facts

174.6 calories; protein 19.3g 39% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 13.8g 55% DV; sugars 2.3g; fat 5.3g 8% DV; saturated fat 1.4g 7% DV; cholesterol 9mg 3% DV; vitamin a iu 1004.8IU 20% DV; vitamin c 2.9mg 5% DV; folate 4.6mcg 1% DV; calcium 206.7mg 21% DV; iron 3.1mg 17% DV; magnesium 24.7mg 9% DV; potassium 260.1mg 7% DV; sodium 506.5mg 20% DV.