We really pack the greens into this recipe with zucchini, jalapeño chile peppers, avocado and salsa verde. Throw in some protein packed eggs and low-sodium ham and the result is a delicious balanced breakfast. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium bowl beat together egg product, turkey ham, milk and pepper; set aside. In a large skillet heat oil over medium heat. Add zucchini and cook 5 minutes, or until tender; Remove with slotted spoon and set aside. Add egg mixture to skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. Fold in zucchini and jalapeño.

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  • On each of the tortillas, spoon some of the egg mixture, beans, avocado, salsa verde and cheese. Fold in sides of tortillas. Roll up tightly. Serve warm.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and nails well with soap and warm water.

Stack tortillas and wrap in foil. Heat in a 350 degrees F oven for 10 minutes.

Nutrition Facts

270 calories; 10.5 g total fat; 2.1 g saturated fat; 16 mg cholesterol; 646 mg sodium. 429 mg potassium; 23.9 g carbohydrates; 11.8 g fiber; 3 g sugar; 20.1 g protein; 1264 IU vitamin a iu; 7 mg vitamin c; 28 mcg folate; 184 mg calcium; 3 mg iron; 41 mg magnesium;

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