Diabetic -- Mexican Omelet

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Mexican Omelet

 

8 eggs

2 TB milk

1 TB margarine or butter

1-1/2 cups (6 oz.) shredded Monterey Jack cheese

1 large tomato, seeded and chopped

1/4 cup chopped fresh cilantro

8 (7 inch) corn tortillas

1-1/2 cups salsa

2 medium avocados, chopped

1/4 cup reduced fat sour cream

2 TB diced green chilies

1 TB fresh lemon juice

1 tsp. Tabasco or Cholula hot pepper sauce

1/4 tsp. salt

 

Preheat oven to 350° F.

 

Spray a 9 " x 13 " baking dish with nonstick cooking spray.

 

Whisk eggs and milk in medium bowl until blended. Melt margarine in large

skillet over medium

heat; add egg mixture to skillet. Cook and stir 5 minutes or until eggs are

set, but still soft. Remove

from heat. Stir in cheese, tomato and cilantro.

 

Spoon about 1/3 cup egg mixture evenly down center of each tortilla. Roll up

tortillas and place seam

side down in prepared dish. Pour salsa evenly over tortillas.

 

Cover tightly with foil and bake 20 minutes or until heated through.

 

Meanwhile, process avocados, sour cream, chilies, lemon juice, hot pepper

sauce and salt in food

processor or blender until smooth. Serve tortillas with avocado sauce.

 

Serves: 8.

 

Note: To reduce amount of fat in recipe, omit avocado sauce and serve with

additional salsa and

nonfat sour cream.

 

Nutrition Information:

Calories 320, Calories from Fat 58%, Total Fat 21 g,

Sat Fat 7 g, Cholesterol 237 mg, Carbs 19 g, Fiber 5 g,

Protein 15 g, Sodium 476 mg.

 

Diabetic Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Meat, 3-1/2 Fat.