Love Mexican food, but not the high amounts of starch, fat and calories you have to deal with when you eat it? Then you’ll love this better-for-you recipe I discovered from the American Diabetes Association.
4 corn tortillas
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 teaspoon ground cumin 1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
4 large eggs
1 ounce shredded part-skim mozzarella cheese or reduced-fat feta cheese
1/4 cup chopped cilantro
- Preheat oven to 425 degrees F.
- Place tortillas on baking sheet and bake 3 minutes on each side.
- Meanwhile, place the tomatoes, cumin, cayenne, and salt in a medium nonstick skillet and bring to a boil over medium-high heat. Reduce heat to medium low and cook, covered, 3 minutes or until slightly thickened. Break one egg into a measuring cup. Carefully slide egg onto the tomato mixture. Repeat with the remaining eggs. Simmer gently over medium heat, covered, 2 ½ to 3 minutes or until whites are completely set and yolks just begin to thicken slightly.*
- Place a tortilla on each of four dinner plates. Top with the tomato mixture and eggs. Sprinkle with cheese and cilantro.
More than anyone, diabetics need to carefully watch their diets or else foot health will seriously suffer, leaving you vulnerable to complications like peripheral neuropathy. To discuss your foot health, schedule an appointment with Dr. Andrew Schneider today.