Mexican Egg Brunch Recipe - Cooking Index
Mexican Egg Brunch Recipe - Cooking Index
| 2 cups | 396g / 13oz | Fat-free egg substitute |
| 1 | No-salt-added stewed tomatoes - - (14 1/2 oz) | |
| 1 | Onion - finely chopped | |
| 1/2 | Green bell pepper - seeded and diced | |
| 1/2 cup | 118ml | Boiled ham strips |
| 3 | Fat-free flour tortillas - (6" dia) - cut 2" x 1/2" strips | |
| 3/4 cup | 109g / 3.8oz | Shredded reduced fat Monterey Jack cheese |
Preheat the oven to 350 degrees. Spray a 10- by 6-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl, combine the egg substitute, tomatoes, onion and pepper. Stir in the ham and tortilla strips until the tortillas are just moistened.
Pour into the dish; sprinkle with the cheese and bake until a knife inserted in the center comes out clean, about 40 minutes.
This recipe yields 6 servings.
Per Serving: 163 Calories, 3 g Total Fat, 2 g Saturated Fat, 16 mg Cholesterol, 520 mg Sodium, 16 g Total Carbohydrate, 2 g Dietary Fiber, 17 g Protein, 179 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milks.
Points Per Serving: 3.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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