Total Time
35mins
Prep 25 mins
Cook 10 mins

From BHG The New Diabetic Cookbook. Exchanges: 2 starch, 1 lean meat. 235 calories, 6 g fat, 8 mg cholesterol, 33 g carb, 2 g fiber, 14 g protein

Ingredients Nutrition

Directions

  1. Heat a skillet that has been sprayed witn nonstick cooking spray over medium heat.
  2. Add in the potatoes, green onions, peppers, cumin, and garlic.
  3. Stir/saute for about 3 minutes or until the vegetables are tender.
  4. In a bowl, combine the egg beaters, milk, amd cilantro; add to the skillet.
  5. Cook, without stirring, until mixture begins to set on the bottom and around the edge.
  6. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.
  7. Continue cooking and folding until egg is cooked through, but still glossy and moist.
  8. Remove skillet from heat.
  9. Place bread shell on a 12-inch pizza pan or pizza stone.
  10. Sprinkle half of the cheese over the shell.
  11. Top with egg mixture, tomato, and remaining cheese.
  12. Bake at 375° for 8-10 minutes or until cheese is melted.
  13. Season as needed with salt, pepper, hot sauce.
  14. Cut into wedges and serve.

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