What to Eat Wednesday: Mexican-Style Steak and Eggs

IMPORTANT COVID-19 INFORMATION

At this time, our office continues to be open to new and existing patients. We use hospital-grade sanitizers and are taking measures to ensure patients maintain social distancing by not having anyone wait in our reception room with others. We are continuing operation in an effort to keep patients out of the urgent care clinics and hospital emergency departments, which increases the chances of being exposed to the virus. We have x-ray and ultrasound in the office to prevent you from having to go elsewhere.

For those patients who cannot or wish not to visit the office, we are offering private video telemedicine visits. Simply call the office at 713-785-7881 and ask for an e-visit and we will be happy to get you set up for an immediate appointment. You can also request an appointment through our website.

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
Connect with me
Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
Be the first to comment!
Post a Comment