What to Eat Wednesday: Mexican-Style Steak and Eggs

You can have a diabetic friendly Cinco de Mayo feast with this smart breakfast!With Cinco de Mayo right around the corner, I figured now would be a good time to start exploring Houston’s strong Tex-Mex roots, so I’ve decided to spend the next few weeks sharing recipes that will help you celebrate this beloved day without sacrificing your diabetic foot health.

First up, Mexican-style steak and eggs breakfast, courtesy of Diabetic Gourmet magazine. Hope you enjoy!

Ingredients
 

  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
  • Salt
  • 2 teaspoons vegetable oil
  • 6 small flour tortillas (6-inch diameter), warmed
  • 1-1/2 cups egg substitute
  • 6 tablespoons reduced-fat shredded Cheddar cheese
  • 6 tablespoons guacamole
  • 6 tablespoons salsa
  • 6 tablespoons reduced-fat sour cream


Directions
 

  1. Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
  2. Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
  3. Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.


Recipe Yield: Makes 6 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 271
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 553 milligrams
Cholesterol: 45 milligrams
Protein: 24 grams
Carbohydrates: 20 grams

Dr. Andrew Schneider
Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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